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1
In bowl, combine flour, baking soda and salt, and set aside.
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2
In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
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3
On low speed, gradually add flour mixture and mix until smooth.
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4
Divide dough into thirds.
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5
With wooden spoon, stir melted chocolate into one portion.
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6
Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
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7
Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
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8
To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
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9
Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
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10
Press pink dough evenly into box.
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11
Cover with chocolate dough and then green dough.
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12
Press down firmly to make even layers.
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13
Cover and chill until firm, at least 3 hours.
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14
Fifteen minutes before baking, preheat oven to 375 degrees.
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15
Cut roll into 1/4-inch slices.
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16
Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
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17
Cool for 5 minutes on sheet and then transfer to rack and cool completely.
