Tropical Checkerboards

1. 1

   beat butter 30 seconds.

2. 2

   beat in sugar, baking powder and salt.

3. 3

   beat in egg and vanilla, beat in flour.

4. 4

   divide dough in half.

5. 5

   knead almond extract and orange food color in half.

6. 6

   knead coconut extract and yellow food color in other half.

7. 7

   shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide.

8. 8

   wrap each log in wax paper.

9. 9

   chill 1 hour.

10. 10

    cut each log length wise into 4 slices.

11. 11

    alternating colors stack slices to form 2 four layor logs.

12. 12

    press together to seal with wax paper.

13. 13

    chill for 1 hour.

14. 14

    place logs on cutting surface with solid color facing up.

15. 15

    using a sharp knife cut each log lengthwise four times.

16. 16

    stack four slices of dough making a checkerboard.

17. 17

    Combine coconut and nuts, roll logs in mixture.

18. 18

    chill for 1-2 hours.

19. 19

    preheat oven to 375.

20. 20

    slice logs 1/4 inch thick.

21. 21

    place 2 inches apart on ungreased cookie sheet.

22. 22

    bake 10-12 minutes.

23. 23

    transfer to wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.