Striped Icebox Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 1 large egg
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped maraschino cherries, drained
• 2 drops red food coloring
• 2 ounces semisweet chocolate, melted
• 4 teaspoons nonpareils

1. Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
3. Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours.
4. Preheat oven to 375u0b0. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased
5. until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

butter, sugar, egg, flour, baking powder, salt, maraschino cherries, drops red food coloring, chocolate, nonpareils

Taken from www.tasteofhome.com/recipes/striped-icebox-cookies/ (may not work)