Gluten-Free Neapolitan Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 12 cups sweet rice flour
• 12 cup potato starch
• 12 cup light stoneground buckwheat flour
• 1 teaspoon gluten free baking powder
• 14 teaspoon salt
• 1 -2 drop red food coloring
• 14 cup chopped candied cherry
• 13 cup semi-sweet chocolate chips, melted
• 13 cup sweetened flaked coconut

1. Cream butter and sugar together; beat in egg and vanilla.
2. Stir flour, baking powder, and salt together and mix inches.
3. Divide dough into 3 equal parts, place each in a separate bowl.
4. For first layer, mix in red food colouring (enough to make it pink) into one portion of dough mix in and chopped cherries.
5. Pack into a 8*x4* parchment paper lined pan.
6. For second layer, mix melted chocolate chips into one portion of dough; pack evenly over first layer.
7. For third layer, mix coconut into final portion of dough; pack evenly over second layer.
8. Wrap and chill overnight.
9. Cut into slices 1/4" thick, then cut each slice into three pieces.
10. Arrange on a parchment paper lined cookie sheet and bake in a preheated 350* oven for about 10 to 12 minutes.
11. Enjoy!

butter, sugar, egg, vanilla, sweet rice, potato starch, light stoneground buckwheat flour, gluten free, salt, coloring, candied cherry, semisweet chocolate chips, coconut

Taken from www.food.com/recipe/gluten-free-neapolitan-cookies-349100 (may not work)