You will need a loaf pan to make these pretty cookies. The white dough can be flavored with coconut flavoring for a change of pace.
INGREDIENTS | YIELDS 72 COOKIES
- ½ cup unsalted butter
- ½ cup shortening
- 1½ cups sugar
- 1 egg
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 ounce unsweetened chocolate, melted
- ½ teaspoon almond extract
- 5 drops red food coloring
- ½ cup chopped pistachios, walnuts, or pecans
Cream together butter and shortening. Add sugar; beat until light and fluffy. Beat in egg and vanilla.
Whisk dry ingredients together; blend into creamed mixture.
Separate dough into 3 parts. Add chocolate to 1 part, almond extract and red food coloring to 1 part, and nuts to third part.
Line 9" loaf pan with wax paper. Spread almond portion of dough to cover bottom of pan. Spread nut portion over that and chocolate portion on top. Cover with wax paper; press down gently. Chill overnight.
Preheat oven to 350°F. Line a baking sheet with parchment.
Turn dough out of pan; slice lengthwise. Slice dough in 1/8" thick crosswise slices.
Bake 10–12 minutes. Cool.