1 c Unsalted butter; softened,
-(2 sticks)
1/2 c Sugar
1/2 ts Salt
1 lg Egg yolk
2 1/4 c All-purpose flour
1/3 c Chopped candied or
-maraschino cherries, well
-drained
Red food coloring
1/4 c Finely chopped pistachio
-nuts
1 1/2 oz 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 1/3 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 4
1/2-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 1/4 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.
Yields
6 Servings