ITALIAN NEAPOLITAN COOKIES
from the Ladona
2 cups all purpose flour, sifted
1-1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter at room temperature
1 cup sugar
1 tsp vanilla
1 oz. unsweetend chocolate, melted
1/4 cup finely chopped candied cherries
1-2 drops red food coloring
1/4 cup finely chopped walnuts or pecans
Sift all dry ingredients together and set aside. Beat butter and sugar together till very light and fluffy. At low speed beat in half of the flour mixture. Mix in rest of flour by hand to form stuff dough.
Divide dough into thirds and place in three separate bowls. Add chocolate to one bowl, cherries and food coloring to another, and pecans to last one. Mix all well. Divide each dough in half and roll out 7″ long. Flatten to 2″ wide. Stack the three colors on top of one another-nut, chocolate, cherry to make two stacks of dough. Wrap each stack in wax paper. Refrigerate several hours.
When ready to bake, preheat oven to 375 degrees. Cut slices from dough approximately 1/8″ thick. Lay out on undressed cookie sheet. Bake 8-10 minutes.