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Ingredients

1 cup unsalted butter 1 ½ cups confectioners' sugar 1 egg 1 teaspoon vanilla extract 2 ½ cups all-purpose flour ½ cup mini semi-sweet chocolate chips 2 drops green food coloring ½ cup chopped pistachio nuts 1 drop red food coloring ¼ cup candied cherries, finely chopped

Nutrition Info

147.7 calories carbohydrate: 17.2 g cholesterol: 22.5 mg fat: 8.3 g fiber: 0.7 g protein: 1.9 g saturatedFat: 4.6 g servingSize: - sodium: 13.3 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds.
Melt 2 1/2 tablespoons of the mini-chips. Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2 inch.
Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer. Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries. Roll, flatten, cut and place on pistacio layer. Cut into two 1-foot blocks, square off sides as much as possible. Wrap and chill until firm.
Preheat oven to 375 degrees F (190 degrees C).
Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 minutes or until puffed. Remove to wire rack to cool.

5 dozen

These cookies have 3 layers: one pistachio, one cherry, one chocolate. Fancy enough for gift-giving or impressing a crowd.