1 c Butter, softened 6 dr Green food coloring
1/2 c Sugar 1 oz Unweetened chocolate
1 ts Vanilla – melted and cooled
1 Egg 2 tb Finely chopped marschino
2 1/4 c Flour – cherries, drained
1/4 c Chopped pistachios or 1/2 ts Salt
– toasted almonds
Mix butter, sugar, vanilla and eggs. Stir in flour and salt. Divide
dough into 3 equal parts. Mix nuts and food coloring in one part.
Mix chocolate into 1 part; mix cherries into remaining part. Line
bottom and ends of loaf pan (9x5x3) with aluminum foil, allowing ends
of foil to extend 5-inches over each end of pan. Pless nut dough
evenly in bottom of pan. Press chocolate dough on top of nut dough.
Press cherry dough on top of chocolate dough. Cover dough with
extended ends of foil. Refrigerate at least 2 hours but no longer
than six weeks. Heat oven to 375?F. Remove foil & dough from pan;
remeove foil. Cut dough crosswise into 1/4-inch slices; cut each
slice into half. Place about 1-inch apart on ungreased cookie sheet.
Bake cookies until set, about 10 minutes. Immediately remove from
cookie sheet.
Betty Crocker Cookbook
Yields
78 servings
