Christmas Rainbow Slices

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READY IN: 12hrs 30mins
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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