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.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 cup butter or 1 cup margarine, at room temp.
- 3⁄4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 4 drops red food coloring
- 1⁄4 cup finely chopped candied red cherries
- 4 drops green food coloring
- 1⁄2 teaspoon almond extract
- 1⁄4 cup finely chopped pistachio nut
- 1⁄4 cup flaked coconut or 1⁄4 cup flaked coconut
- Line bottoma dn sides of an 8x4-inch loaf pan with waxed paper.
- Mix flour, baking powder and salt.
- In a large bowl, beat butter and sugar with electric mixer until fluffy.
- Beat in egg and vanilla.
- Stir in flour mixture until well blended.
- Divide dough in thirds.
- Refrigerate about 15 minutes.
- FOR PINK DOUGH:.
- Remove 1 portion from refrigerator.
- Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
- Stir in cherries.
- Press dough firmly and evenly in bottom of prepared pan.
- Return to refrigerator.
- FOR GREEN DOUGH:.
- Add 1 drop green food color at a time as directed above.
- Add almond extract and pistachio nuts.
- Mix well.
- Press evenly on top of pink dough in pan; refrigerate.
- FOR WHITE DOUGH:.
- Stir coconut into last batch of dough until well blended.
- Press firmly and evely over green dough.
- Cover with plastic wrap.
- Chill (in freezer) several hours or overnight.
- Heat oven to 350 degrees.
- Have a cookie sheet ready.
- Run a metal spatula between waxed paper and pan sids to loosen.
- Invert onto cutting board and remove waxed paper.
- Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
- Place 1 inch apart on cookie sheets.
- Bake 10-12 minutes until edges are golden brown.
- Remove to rack to cool.