Pistachio-Chocolate Checkers
1 1/2 cups   powdered sugar  
1 cup   butter or margarine, softened  
1   egg  
2 2/3 cups   all-purpose flour  
1/4 tsp   salt  
1/4 cup   baking cocoa  
1 Tbs   milk  
1/4 cup   finely chopped pistachio nuts  
2   drops green food color, if desired (2 to 3 drops  
Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half. Stir nuts and food color into other half.
Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8 strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of each color of dough side by side, alternating colors. Top with 2 strips of each dough, alternating colors to create checkerboard. Gently press strips together. Repeat with remaining strips to make second rectangle. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.
Copyright: "© General Mills, Inc. 1998."
Servings: 36
 Recipe Type
Chapter 5, and-Shaped & Pressed Cookies
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.