From the kitchen of Stephanie Knewasser. The green
swirls make this a nice addition to Christmas cookie
platters. It's mild, not too sweet flavor goes well with a cup
of coffee. Brian said this was his favorite Christmas cookie
of 2007. The recipe was in a Good Housekeeping
magazine in 2002.
Beat until creamy:
3/4 c butter or margarine (1 1/2 sticks)
3/4 c sugar
1 1/4 tsp almond extract
Gradually beat in:
2 c flour
1/2 tsp baking powder
1/4 tsp salt
Transfer half of dough to a bowl.
1/2 c shelled pistachios, ground (4 oz in shells)
green food coloring
Between 2 sheets of wax paper, roll dough into
a 15"x10" rectangle. Repeat with plain dough.
Refrigerate 10 minutes or until chilled.
Layer the 2 on top of each other, roll up.
Wrap log in plastic wrap.
Freeze 1hr- overnight.
Slice & place on greased cookie sheets.
Bake @ 325, 14 min or until edges lightly browned.
Christmas 2018 I decided to try this as a cutout
cookie. I followed the recipe but didn't separate the
dough into plain & nut. I also omitted the food
coloring. They held their shape nicely. I'll be making
this way again for sure!
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