Yield: 6 Servings
|1 cup||Unsalted butter; softened, (2 sticks)|
|1 large||Egg yolk|
|2¼ cup||All-purpose flour|
|⅓ cup||Chopped candied or maraschino cherries, well drained|
|\N \N||Red food coloring|
|¼ cup||Finely chopped pistachio nuts|
|1½ ounce||Semisweet chocolate melted; slightly cooled|
Cream butter with sugar, salt and egg yolk until smooth with electric mixer. Gradually beat in flour. Wrap dough in plastic wrap; refrigerate 1 hour or up to 2 days. Divide dough into thirds. Leave ⅓ plain. Into 1 portion, add cherries and 4 to 5 drops red food coloring. To remaining portion, add nuts and chocolate. Line bottom and sides of an 8 1/2x 4½-inch loaf pan with waxed paper or plastic wrap. Press plain portion of dough into bottom of pan. Refrigerate for about 10 minutes, until dough is firm. Top with cherry layer. Refrigerate again if necessary to firm dough.
Top with final chocolate layer. Cover pan and refrigerate at least 3 hours or up to 2 days. Preheat oven to 350 degrees. Remove dough from pan. Cut dough lengthwise in half. Slice each half into ¼ inch slices. Place cookies 1 inch apart on parchment-paper-lined or ungreased cookie sheets.
Bake until edges are lightly browned, 11 to 13 minutes. Cool. Makes about 5 dozen cookies.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section.
Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 291 by PLK1028@... on Nov 23, 1997