| Yield: | 60 cookies |
| Yield: | 60 cookies |
Ingredients
- Red food coloring
- 1/4 cup cocoa
- 1/2 cup chopped walnuts
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup butter, softened
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
Instructions
- In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts
- Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 74 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 24 mg |
| Serving Size | 1 of 60 servings |
| Calories | 74 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 24 mg |
Reviews
great
These cookies are delicious and gorgeous! The pink part really makes them stand out from the crowd on the cookie tray. My family would scream if I didn’t make them every holiday season. I took these to a potluck at our temple and they were the first to disappear of all the desserts. I have never had a problem with crumbling, as did another reviewer. I will say that the dough must be covered properly while it chills so that it does’t dry out. Don’t know if that’s what happened, just offering a tip.
I got so many compliments on this cookie. It has a buttery, shortbread texture. I chopped up some maraschino cherries (drained & paper towel dried) and added them to the pink section. Can’t wait to make these again.
I was delighted to find this recipe again. I substitute coconut for the walnuts, but add the walnuts to the cocoa portion and add marashino cherry pieces/juice to the “red” portion. It is like tasting three cookies in one.
This recipe was too much work for the end result. Had to try to keep them together while cutting and pressing back together. It crumbled from start of cutting to after baking.