Pistachio-chocolate Checkers
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely chopped pistachio nuts
2 drops green food color, if desired (2 to 3 drops)
Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa and milk into one half. Stir nuts and food
color into other half.
Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of
each color of dough side by side, alternating colors. Top with 2 strips
of each dough, alternating colors to create checkerboard. Gently press
strips together. Repeat with remaining strips to make second
rectangle. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
until set. Remove from cookie sheet to wire rack.