- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon
- 1 cup butter or margarine
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 5 drops red food
- 1/4 cup ground pistachio nuts or almonds
- 5 drops green food coloring
- 1 ounce unsweetened chocolate, melted and cooled
- Sugar (optional)
- In a medium mixing bowl stir together flour, baking powder, and salt; set the
- In a large mixing bowl beat margarine or butter with an electric mixer on medium
speed for 30 seconds. Add the 1 1/2 cups sugar and beat until fluffy. Add egg and
vanilla extract; beat just until combined. Slowly add the flour mixture, beating
on medium speed until combined.
- Divide dough into 3 equal portions. To one portion of the dough, stir in the
peppermint extract and red food coloring. To another third of the dough, stir in
the pistachio nuts and green food coloring. To remaining dough, stir in melted chocolate.
- Divide each portion of dough in half (you should have 6 portions total). On wax
paper shape each portion into a 10 inch roll. Lift and smooth the wax paper to help
shape the roll. Gently press 1 roll of pistachio dough and one roll of chocolate
dough together, lengthwise, keeping the round shapes intact. Gently press 1 roll
peppermint dough atop, lengthwise, making a shape similar to a triangle. Repeat
with remaining 3 rolls.
- Wrap each tri-colored roll in wax paper or plastic wrap.
- Chill for 2 to 48 hours
or until firm enough to slice. (Or wrap dough in foil and freeze for up to 3 months;
thaw in refrigerator before slicing.)
- Using a thin-bladed knife, slice a tri-colored roll of the dough into 1/4 inch
thick slices. Rotate the roll as you slice to avoid flattening the roll. Place cutouts
1 inch apart onto ungreased cookie sheets. Sprinkle with sugar, if desired.
at 350 degrees F for 10 to 12 minutes or until edges are firm and light brown.
on cookie sheets for 1 minute, then transfer to wire rack to cool completely.
Source: Better Homes and Gardens, 11/93
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