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1
Line bottoma dn sides of an 8x4-inch loaf pan with waxed paper.
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2
Mix flour, baking powder and salt.
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3
In a large bowl, beat butter and sugar with electric mixer until fluffy.
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4
Beat in egg and vanilla.
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5
Stir in flour mixture until well blended.
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6
Divide dough in thirds.
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7
Refrigerate about 15 minutes.
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8
FOR PINK DOUGH:
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9
Remove 1 portion from refrigerator.
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10
Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
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11
Stir in cherries.
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12
Press dough firmly and evenly in bottom of prepared pan.
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13
Return to refrigerator.
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14
FOR GREEN DOUGH:
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15
Add 1 drop green food color at a time as directed above.
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16
Add almond extract and pistachio nuts.
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17
Mix well.
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18
Press evenly on top of pink dough in pan; refrigerate.
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19
FOR WHITE DOUGH:
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20
Stir coconut into last batch of dough until well blended.
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21
Press firmly and evely over green dough.
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22
Cover with plastic wrap.
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23
Chill (in freezer) several hours or overnight.
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24
Heat oven to 350 degrees.
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25
Have a cookie sheet ready.
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26
Run a metal spatula between waxed paper and pan sids to loosen.
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27
Invert onto cutting board and remove waxed paper.
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28
Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
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29
Place 1 inch apart on cookie sheets.
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30
Bake 10-12 minutes until edges are golden brown.
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31
Remove to rack to cool.
