Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

I got this recipe from a dear friend when I was newly married and trying to figure out our own Christmas traditions. I like these because I can make up the dough in November and freeze. This helps make holiday baking much less STRESSFUL!!! Cooking time includes chill time.

Ingredients Nutrition

Directions

  1. Line bottoma dn sides of an 8x4-inch loaf pan with waxed paper.
  2. Mix flour, baking powder and salt.
  3. In a large bowl, beat butter and sugar with electric mixer until fluffy.
  4. Beat in egg and vanilla.
  5. Stir in flour mixture until well blended.
  6. Divide dough in thirds.
  7. Refrigerate about 15 minutes.
  8. FOR PINK DOUGH:.
  9. Remove 1 portion from refrigerator.
  10. Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
  11. Stir in cherries.
  12. Press dough firmly and evenly in bottom of prepared pan.
  13. Return to refrigerator.
  14. FOR GREEN DOUGH:.
  15. Add 1 drop green food color at a time as directed above.
  16. Add almond extract and pistachio nuts.
  17. Mix well.
  18. Press evenly on top of pink dough in pan; refrigerate.
  19. FOR WHITE DOUGH:.
  20. Stir coconut into last batch of dough until well blended.
  21. Press firmly and evely over green dough.
  22. Cover with plastic wrap.
  23. Chill (in freezer) several hours or overnight.
  24. Heat oven to 350 degrees.
  25. Have a cookie sheet ready.
  26. Run a metal spatula between waxed paper and pan sids to loosen.
  27. Invert onto cutting board and remove waxed paper.
  28. Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
  29. Place 1 inch apart on cookie sheets.
  30. Bake 10-12 minutes until edges are golden brown.
  31. Remove to rack to cool.