Ingredients

• 2 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup margarine or butter
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. Vanilla
• 1/2 tsp. almond extract
• 5 drops red food coloring
• 1/2 cup finely chopped walnuts
• 1 oz. Unsweetened chocolate, melted and cooled to room temperature.

Directions

• In a small bowl, stir together flour, baking powder and salt and set aside.
• In medium mixing bowl, beat margarine, or butter with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla; beat until just combined.
• Slowly add the flour mixture, beating on medium speed for 3 minutes.
• Line a 9 X 5 X 3 loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.
• Divide the dough into 3 portions.
• To one portion stir in almond extract and red food coloring, pat into bottom of pan.
• To another third of dough, stir in chopped nuts; pat evenly over pink dough in the pan.
• To the remaining dough, stir in melted chocolate, pat evenly onto the nut dough.
• Cover and let chill at least 4 hours or until the dough is firm enough to slice.
• Lift the wax paper to remove the chilled dough from the pan.
• Cut the dough in half, length wise, then slice each half cross wise into 1/4 inch thick slices.
• Arrange slices about 1 inch apart on an ungreased cookie sheet.
• Bake in over at 350 for 10-12 minutes or until edges are firm and light brown.
• Cool on cookie sheet for 1 min, then transfer cookies to wire rack to cool.
• Makes 72 to 84 cookies.

Deb