Pistachio Chocolate Checkers
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Sugar (confectioners')1 cup
Butter1
Egg2.666667 cups
All-Purpose Flour1 tsp
Salt1 cup
Unsweetened Cocoa Powder2 tbsps
MilkDirections:
1
To make the chocolate dough, use the first set of ingredients
2
In a medium bowl, cream together the confectioners' sugar and butter
3
Stir in the egg
4
Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk
5
Set aside
6
To make the pistachio dough, use the second set of ingredients
7
In a medium bowl, cream together the confectioners' sugar and butter
8
Stir in the egg
9
Combine the flour and salt, stir into the creamed mixture
10
Finally, stir in the pistachios and food coloring
11
On a lightly floured surface, pat out each dough to a rectangle 6x5 inches
12
Cut each rectangle crosswise into 8- 3/4 inch strips
13
Place 1 strip of each color side by side
14
Place two more strips on top of those, alternating colors
15
Repeat until the checkerboard is 4 strips high
16
Use remaining strips to form a second rectangle
17
Wrap rectangles and refrigerate at least 2 hours, or until firm
18
Preheat oven to 375 degrees F (190 degrees C)
19
Unwrap the dough and slice crosswise into 1/4 inch slices
20
Place 1 inch apart on an ungreased cookie sheet
21
Bake for 8 to 10 minutes in the preheated oven, or until set
22
Remove cookies from baking sheet to cool on wire racks