These were a hit during the winter holidays so I decided to post the recipe. They would even taste good as just pistachio cookies if you like the flavoring!
Pistachio Chocolate Checkers
(makes about 3 dozen)
1 1/2 cups powdered sugar
1 cup butter – softened
2 2/3 cups all purpose flour
1/4 tsp salt
1/4 cup cocoa
1 tbsp milk
1/4 cup finely chopped pistachios
3 drops green food coloring
Beat powdered sugar, butter, and egg in a large bowl with an electric mixer on medium or with a spoon.
Stir in the flour and salt.
Divide dough in half.
Stir the cocoa and the milk into one half.
Stir the nuts and food coloring into the other half.
Pat each half of dough into a separate rectangle about 6×5 inches.
Cut each rectangle crosswise into about 8 strips – about 3/4 inches wide.
Place a chocolate strip and a pistachio strip side by side, with the opposite color on top – to create a checkerboard design.
Make as many checkerboard sections as you have enough strips to do so.
Gently press the strips of each section together to eliminate gaps in between the checkerboards.
Wrap with wax paper and refrigerate about 2 hours or until firm.
(Baked from the Betty Crocker Cookie Book)