Butter cookies with chocolate and cherry stripes are an interesting addition to any cookie tray assortment.
1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup semi-sweet chocolate chips, softened
1/2 cup maraschino cherries, well-drained, chopped
1/3 cup chopped pistachio nuts
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Line 8x4-inch loaf pan with plastic food wrap, extending wrap several inches over ends. Set aside.
Divide dough in half. Knead melted chocolate into half of dough. Knead cherries and nuts into remaining half. Divide each dough in half. Evenly press half of chocolate dough into prepared pan. Evenly press half of cherry dough on top of chocolate. Repeat layers of chocolate and cherry doughs. Cover dough with plastic food wrap ends. Refrigerate 2 hours or overnight until firm.
Heat oven to 375°F.
Lift dough from pan using plastic food wrap. Cut into 1/4-inch slices; cut each slice into thirds. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned.
Explore reviews fromour online community
Another easy to make recipe that looks and tastes sensational. Makes a kazillion so great for a cookie exchange.
These are so pretty and delicious! I had to add a little more flour to the cherry dough...probably because I hadn't drained them as much as they needed. I added just enough flour to make the dough the same consistency as the chocolate part.