Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (at room temperature)
  • 1 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp almond extract
  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup walnuts (finely chopped)
  • 1 Tbsp unsweetened cocoa powder
  • pink food coloring (start with 1-2 drops)

Instruction

  • Cream together butter and sugar in a stand mixer with a whisk attachment for 5 minutes, or until light and fluffy.
  • Add the egg and almond extract, mix again scraping down the sides as needed.
  • In a large bowl whisk together the flour, baking powder, and salt. Slowly add to the stand mixer and whisk until combined.
  • Remove from stand mixer and separate equally into 3 separate bowls.
  • In one bowl combine the dough with finely chopped walnuts to make the “vanilla” layer.
  • In a second bowl combine the dough with cocoa powder to make the chocolate layer.
  • In a third bowl, use plastic gloves to combine the dough with a few drops of pink or red food coloring. You may also add a small amount of strawberry extract to the dough to flavor it.
  • Be sure to mix all dough thoroughly.
  • Line a loaf pan with parchment paper. Starting with the pink layer, flatten and level into the loaf pan. Next, add the “vanilla” layer in the same fashion, and finishing with the chocolate. Chill covered in the refrigerator for 2 hours to overnight.
  • Preheat the oven to 350F.
  • Remove from the bread pan and place onto a clean cutting board. Using a sharp knife, cut slices of the dough approximately 1/8th-1/4 inch in thickness, and each slice again in half.
  • Lay the cookies on ungreased baking sheets approximately 1 inch apart. Bake for 12 minutes.
  • Gently, use a thin spatula to remove from the baking sheet and place on a cooling rack until completely cool.