Neapolitan Cookies

• 2 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. margarine or butter
• 1 1/2 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 5 drops red food coloring
• 1/2 c. finely chopped walnuts
• 1 (1 oz.) sq. unsweetened chocolate, melted and cooled to room temperature

1. In a small mixing bowl, stir together flour, baking powder and salt.
2. Set the mixture aside.
3. In a medium mixing bowl, beat margarine or butter with an electric mixer on medium speed for 30 seconds.
4. Add sugar and beat until fluffy.
5. Add egg and vanilla; beat just until combined.
6. Line a 9 x 5 x 3-inch loaf pan with waxed paper to hang over the sides of the pan.
7. Set aside.
8. Divide dough into 3 portions.
9. To one portion, stir in almond extract and red food coloring.
10. Pat into pan.
11. Next layer, stir in chopped nuts; pat evenly over pink dough.
12. To remaining dough, stir in melted chocolate.
13. Pat evenly over dough.
14. Chill 4 hours.
15. Lift the waxed paper and remove dough from pan.
16. Cut down center lengthwise, then slice each half 1/8 to 1/4-inch thick.
17. Bake at 350u0b0for 12 minutes 1-inch apart on ungreased cookie sheet.
18. Transfer to a wire rack to cool.
19. Makes 72 to 84 cookies.

flour, baking powder, salt, margarine, sugar, egg, vanilla, almond extract, drops red food coloring, walnuts, unsweetened chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58830 (may not work)