Ingredients
- 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
- Red food coloring
- 1/4 cup cocoa
- 1/2 cup chopped walnuts
Directions
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.
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By alycecm_1535792
Pittsford, NY
on December 15, 2011
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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.
By lynette.curray_...
Murfreesboro, 82
on December 18, 2009
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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.
By pfn3312_4517879
Tampa, FL
on December 19, 2005
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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.
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