Rolled and Sliced Cookies
- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- Red food coloring
- 1/2 cup chopped pecans or walnuts
- 1 (1 ounce) square unsweetened chocolate, melted
Line bottom and sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat just until blended.
Combine flour, baking powder, and salt in a medium mixing bowl; add to creamed mixture, beating just until blended.
Divide dough into thirds. Add almond extract and 5 drops red food coloring to one portion; spread mixture evenly in prepared pan. Add pecans to second portion; spread mixture evenly over dough in pan. Add melted chocolate to remaining portion; spread mixture evenly over dough in pan. Cover and refrigerate overnight.
Turn dough out of pan, and remove waxed paper. Cut dough in half length-wise; cut each half crosswise into 1/8 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers.
Yield: 5 dozen.