CHRISTMAS RAINBOW COOKIES

2 - 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

4 drops red food coloring

1/4 cup finely chopped, well-drained maraschino cherries or candied cherries

1/4 cup flaked coconut

4 drops green food coloring

1/2 teaspoon almond extract

1/4 cup chopped pistachio nuts

Line the bottom and sides of a straight-sided 8 x 4 inch loaf pan with waxed paper of foil.

In a medium bowl, stir together the flour, baking powder and salt.

In a large bowl beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended.

Divide dough evenly into 3 parts. Cover with plastic wrap and refrigerate about 15 minutes.

To make pink layer, remove 1 portion of dough from refrigerator. Add red food coloring one drop at a time. Stir in cherries. Press dough firmly and evenly in the bottom of the prepared pan . Refrigerate dough.

To make white layer, stir in coconut into second portion of dough. Press i firmly and evenly over pink layer. Refrigerate dough.

For the green layer, add green food coloring a drop at a time to remaining portion of dough. Add almond extract and pistachio nuts and mix well. Press it firmly and evenly over the white layer. Cover with plastic wrap. Refrigerate for several hours or overnight.

Preheat oven to 350 F. Invert pan of cookie dough onto a cutting board. Remove waxed paper or foil. Cut crosswise into 1/4 - inch thick slices. Then cut each slice vertically into 3 equal pieces. Place 1 inch apart on ungreased baking sheet.

Bake 8 to 10 minutes or until edges are lightly browned. Remove to a wire rack to cool.

Makes: 6 dozen cookies

Notes:

This recipe sound complicated to make, but the recipe is easy to follow, one step at a time.

The pink, white and green cookie makes an attractive addition to any Christmas Cookie Tray.

" BUTTER PECAN ICE BOX COOKIES "

2 - 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup butter, preferably salted, softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup coarsely chopped pecans

In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans.

Form into 2 rolls, 8 to 10 inch long. Wrap in plastic warp and refrigerate until firm enough to slice. Over night or 2 to 3 hours.

Preheat oven to 350 F. Lightly grease baking sheet. Slice dough into 1/4 - inch thick rounds. Arrange on greased baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until light golden brown. Cool slightly on baking sheet before removing to wire rack.

Makes: 4 - 1/2 to 5 dozen cookies

Notes: For the best shape cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.