Ingredients

The following ingredients have 24 Servings
  • 1-1/2 cups powdered sugar
  • 1 cup softened butter
  • 1 large egg
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • red and green food colors
  • 1/4 cup chopped toasted pistachios
  • 1/4 cup chopped candied glace cherries
  • 1 bottle Wilton white cookie decorating icing

Instruction

  • Cream together butter and sugar in an electric mixer; add egg and beat until smooth.
  • Mix in the flour and salt until smooth; turn out and divide in half.
  • Place half back into the mixer, working in the cherry extract and enough red color to achieve a nice pink; add cherries to dough and work in, then set aside.
  • Rinse the mixer bowl and add the other half of the dough; work in the vanilla extract and enough green color to achieve a nice green, then mix in pistachios.
  • Roll out each piece of dough onto a 6"x 5" rectangle of parchment paper (some brands have grids printed on them and it states that on the box- I do recommend the ease of using that).
  • Stack the dough on top of each other, doesn't really matter which goes first, and peel off the paper.
  • Cut that section in half and reverse the color, stack it on the bottom dough. Then repeat.
  • Refrigerate the dough on its parchment for several hours.
  • Preheat the oven to 375°F.
  • Cut the dough into 1/4" slices and place on parchment paper lined cookie sheets and bake for 8-10 minutes or until just lightly browned at the edges.
  • Allow to cool completely on the parchment (which you can slide onto a wire rack after a couple of minutes to free up your pan).
  • Drizzle with white cookie icing as desired. Use the Wilton or make your own- I like the ease of it, and the tip and that I can save the unused portion for cookies later instead of throwing out the extra. Let the icing set up for 45 minutes or so to harden.