This recipe uses two of my favorite flavors – pistachio and raspberry. These pink and green cookies are tasty and eye-catching too. They’re perfect for formal or informal gatherings, and everybody likes them.

Ingredients: (Yield: 6½ dozen)

• 1 cup butter, softened
• 1½ cups sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 9 drops green food coloring
• 1 tablespoon 2% milk
• 1⁄3 cup finely chopped pistachios
• 9 drops red food coloring
• 3 tablespoons seedless raspberry preserves
• 2 cups (12 ounces) semisweet chocolate chips, melted
• Additional chopped pistachios, optional

Method:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well, Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half.

Between two pieces of waxed paper, shape each portion into an 8-inch x 6-inch rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with one pink rectangle; press together lightly. Repeat, forming a second stack. Wrap each in plastic wrap and refrigerate overnight.

Remove one stack from the refrigerator at a time. Unwrap dough; cut in half lengthwise. Return one portion to the refrigerator. Cut remaining portion into 1⁄8-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough.

Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios if desired.