Pistachio-Chocolate Checkers
A Betty Crocker betty-crocker-cookies recipe for Pistachio-Chocolate Checkers.
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter or margarine -- softened
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup baking cocoa
- 1 tablespoon milk
- 1/4 cup finely chopped pistachio nuts
- 2 drops green food color, if desired (2 to 3 drops)
Instructions
- 1
Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon.
- 2
Stir in flour and salt.
- 3
Divide dough in half.
- 4
Stir cocoa and milk into one half.
- 5
Stir nuts and food color into other half.
- 6
Pat chocolate dough into rectangle, 6 × 5 inches.
- 7
Cut crosswise into 8 strips, 3/4 inch wide. Repeat with pistachio dough.
- 8
Place 2 strips of each color of dough side by side, alternating colors.
- 9
Top with 2 strips of each dough, alternating colors to create checkerboard.
- 10
Gently press strips together.
- 11
Repeat with remaining strips to make second rectangle.
- 12
Wrap and refrigerate about 2 hours or until firm.
- 13
Heat oven to 375º.
- 14
Cut rectangles crosswise into 1/4-inch slices.
- 15
Place about 1 inch apart on ungreased cookie sheet.
- 16
Bake 8 to 10 minutes or until set.
- 17
Remove from cookie sheet to wire rack.