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sm00bs in family_recipes

Two-Tone Christmas Cookies

This is by far my favorite new recipe this year. I found this recipe in Taste of Home's Christmas Cookies and Candies Recipe Cards issue (2007, of course). I want to find Marie Capobianco from Portsmouth, Rhode Island and give her big kudos, because these cookies simply are the best. I made a few adjustments and I'll point those out in the notes as usual. Seriously, if you're intending to try a new cookie and even remotely like the flavors of raspberry or pistachio, give these a try. They're not nearly as complicated as they sound and they are so yummy! These were devoured so quickly here!

1 cup butter, softened
1 1/2 cup sugar
2 egg yolks
2 tsp vanilla extract
1 tsp almond extract
3 1/2 cup flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
9 drops green food coloring
1 Tbs milk
1/3 cup chopped pistachios
9 drops red food coloring
3 Tbs seedless raspberry preserves
2 cup (12 oz) semisweet chocolate chips, melted
Additional chopped pistachios

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt baking powder, and baking soda; gradually add to creamed mixture. Divide dough in half. Stir green food coloring, milk, and nuts into one portion; mix well. Add red food coloring and preserves to the other half.

Shape each portion between two pieces of waxed paper into 8" x 6" rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with red rectangle; press together lightly. Repeat. Wrap each in plastic wrap and refrigerate overnight.

Unwrap dough and cut in half lengthwise. Return one of the rectangles to the refrigerator. Cut the remaining rectangle into 1/8" slices. Place 1 inch apart on ungreased baking sheets. Bake at 375° F or until set. Remove to wire racks to cool. Repeat with remaining dough.

Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios.

Yield: 6 1/2 dozen cookies


  • When making cookies that call for just yolks or just whites, I try to pair the recipe with one that asks for the other part of the egg. I made meringues either before or after this batch (not sure which order anymore) and will be sharing that recipe later. I just save the amount needed in a little container in the refrigerator so as not to waste any eggs.

  • I used gel paste food colorant instead of the drops. I feel it gives a richer color without changing the consistency of the dough.

  • It is possible to find hulled pistachios, but it isn't easy. Of course, this would be what I recommend (who wants to sit and shell all of those nuts?). I was almost stuck shelling nuts here, but found the hulled nuts in the eleventh hour. Yay! Pulsing them in the food processor will give the best chop for these nuts. They nearly murdered my nut chopper (had to bend it a bit to get the metal to go through the holes again).

  • I used more than 3 tablespoons of the raspberry preserves, but I don't remember how much. 3 Tbs simply wasn't enough (couldn't really taste the raspberry). It was at least 1/4 cup total (4 Tbs = 1/4 cup), but I'm not sure if that's exact or not. Also, it isn't easy to find the seedless preserves, but just as the pistachios, it is possible. Kroger came through for me on both accounts, but other grocery stores failed.

  • I didn't get the measurements exact when shaping this dough. I don't think it really matters that much as long as you have two logs that can be fit together and sliced into cookies. I did make sure my logs were the same shape and size. I didn't use wax paper because I was out (used the last of it with my Quick and Spicy Nuts), but the plastic wrap took care of it just fine for me.

  • I did not use semisweet chocolate for this. I thought about leaving them plain, but the chocolate really finishes them off. Instead of the dark chocolate, I used white (perfect combo!). I melted the candy and spooned it into a plastic zippered bag and snipped the corner since I don't have pastry bags. I think I only put nuts on about half of the cookies just in case people didn't like them with the nuts, but I have to admit, the nuts added the perfect finishing touch.

These cookies seriously are the best new cookies I've found in a long time. These will be added to my Christmas cookie list for keeps now. I don't think they'll be bumped off any time soon.