Butter cookies with chocolate and cherry stripes are an interesting addition to any cookie tray assortment.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1 12 teaspoons baking powder
12 cup semi-sweet chocolate chips, softened
12 cup maraschino cherries, well-drained, chopped
13 cup chopped pistachio nuts
STEP 1
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.
STEP 2
Line 8x4-inch loaf pan with plastic food wrap, extending wrap several inches over ends. Set aside.
STEP 3
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.
STEP 4
Heat oven to 375°F.
STEP 5
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.
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