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Come Pull Up a chair with some cooking buddies at:
http://www.CookingUpAStorminCA.ning.com
Adapted from Better Homes & Gardens “Festive & Fancy Christmas Cookies"...though I think you can make these any time at all when you want to put a smile on some one's face. :-)
They were inspired by the Italian ice cream dessert served at fancy Italian restaurants and Italian delis.
Polly’s Variation: I made a version of these for Christmas when I was married that had the same chocolate layer, then the cherry and instead of the pistachio layer-you can also leave it plain and then add either walnuts or pecans and add almond extract to it.
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Ingredientes
- 1 cup I Canât Believe Itâs Not Butter Baking Sticks (In your refer section) or you can use real butter or your choice or margarine
- 3 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons cocoa powder plus 1 Tablespoon olive oil or other oil
- 1/2 cup mini chocolate chips-to add to the chocolate dough
- 2/3 cup chopped Bing Cherries-Trader Joeâs-put them in a food processor or a Magic Bullet-if you have one. (I love the thing and use it all the time for all kinds of things from Smoothies to other purposes.)
- Process the cherries until very finely minced or you can finely chop them with a very sharp knife. Add this to the cherry dough along with the 6 drops of red food coloring-or add the amount that you like.
- To make the cherry flavor all the more intense, you can add some Torani Cherry Flavored Syrup from Italy. Add about 1 teaspoon of the syrup to the cherry dough.
- ½ cup chopped pistachio nuts-ground in a processor until moderately fine, but not ground-otherwise you won't see the beautiful nuts showing through!
- Trader Joeâs has the best price on these & if you find cheaper, let me know at:
- [email protected] :-)
- 6 drops red food coloring for the cherry dough
- 6 drops green coloring for the pistachio dough
Direcciones
- 1. Beat butter or margarine about 30 seconds or until softened. Add half the flour, and the sugar. Egg. 2 tablespoons milk, vanilla, baking soda and salt. Beat slowly until combined, scraping sides of bowl occasionally. Stir in remaining flour.
- 2. Divide dough into thirds. Into one portion, mix chocolate and 1 tablespoon evaporated milk
- Into second portion, mix cherries.and another tablespoon of evaporated milk.
- Into third portion, mix pistachios and remaining 2 teaspoons milk, almond extract, and enough 6 drops green food coloring to tint a nice light green-like pistachio ice cream.
- 3. To shape dough, line bottom and sides of an 8Ã4Ã2 inch loaf pan with clean plastic wrap-or if you use a silicone loaf pan like I have, you wonât need to line it with anything. It will pop out and not stick.
- Press pink dough evenly in pan, Top with chocolate dough then top with green
- dough. Cover and chill for 4 to 24 hours.
- 4. Invert pan; remove dough. Remove plastic wrap. Cut dough into ¼ inch thick slices; cut each slice crosswise into three pieces.
- Place 2 inches apart on ungreased cookie sheet lined with a silicone baking liner.
- Bake in 375 degree oven for 8 to 10 minutes, or until edges are firm and bottoms are lightly browned. Remove and cool on a wire rack.
- Makes about 84 cookies
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