about 6½ dozen cookies


  • 2 cups sifted flour (see
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup butter or
    margarine, at room temperature (see note)
  • 1 cup sugar or the
    equivalent of 1 cup sugar in granulated sugar substitute
  • 1 egg or the equivalent of
    1 egg in egg substitute, IE, Egg Beaters
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup finely
    chopped or coarsely ground shelled pistachio nuts or blanched almonds, divided
  • 1 to 2 (6-ounce) packages
    semi-sweet chocolate or milk chocolate or sweetened white chocolate pieces/chips (see


Sift together the first 3
ingredients.  In a large bowl, cream
butter thoroughly.  Gradually add sugar,
beating until light and fluffy.  Add egg
or egg substitute and flavorings, beating well. 
Add dry ingredients, mixing well. 
Transfer ¾ cup dough into a small bowl. 
Add ¼ cup nuts of choice and 2 to 3 drops green (pistachio) or red
(almond) food coloring, mixing well. 
Form dough into a roll 10 inches in length; cover in clear plastic
wrap.  Form remaining dough into a 10 x
4½-inch rectangle; cover in clear plastic wrap. 
Refrigerate both for 1 hour. 
Place nutty dough roll in the center of rectangular dough roll;
carefully mold uncolored cookie dough around colored dough.  Cover in clear plastic wrap and refrigerate
until dough is very firm, about 8 to 12 hours.


With a sharp knife, cut dough
roll into 1/8-inch thick slices.  Arrange
dough slices, 2 inches apart, on ungreased baking sheets.  Bake in a preheated moderate oven (375
degrees F.) for 8 to 10 minutes or until lightly browned.


Transfer cookies to wire
racks to cool completely.  In the top of
a double boiler, melt chocolate over very hot, not simmering or boiling,
water.  Spread edges of cooled cookies
with melted chocolate, or dip one-third of each cookie in melted
chocolate.  Carefully roll the edge-
chocolate-coated cookie in remaining nuts, or sprinkle nuts over chocolate each
chocolate-coated cookie.  Allow chocolate
on cookies to become firm before storing them in an airtight container. 


Note: May reduce butter or margarine to 1/3 cup; add 1/3 cup
Smucker's Shortening & Oil Baking

 Replacement.  May need to
add ¼ cup additional flour if dough is too soft.


Note: In a hurry….no time to bake.  Use 2 to 3 (18-ounce) packages refrigerated
sugar cookie dough or reduced-fat sugar cookie
dough.  Cut each dough roll into
thin slices, each slice about1/8-inch thick.  Bake according to package directions.  Allow cookies to cool completely and  then dip in melted chocolate and
sprinkle with nuts as previously directed in the above recipe.

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