This cookie is so good. Because you have 3 flavors in one bite.

In 1986 I lived in Albany with my husband and my 2 year old son.  I remember thats when I started to take my cookies and cakes serious.  After working a full-time job during the day, and my nights I baked cookies, and sold them.   That’s when NECESSITY turned into LOVE, and that’s why you’ll love these cookies.

Rainbow Slice Cookie Recipe

Rainbow Slice Cookie

1 cup margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

¼ cup finely chopped red candied cherries

1/3 cup semisweet pieces, melted

1/3 cup finely

Chopped walnuts

½ tsp. rum extract

1/3 cup flaked coconut

Line an 8” x 4” loaf pan with waxed paper.  In a large bowl, beat together margarine, sugar, egg and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blended.  Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To remaining portion, blend in rum extract.  Then add coconut.  Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.  To bake cookies preheat oven to 350 F (175C).  Invert pan of chilled dough on a board; peel off waxed paper.  Cut into 1/4-inch crosswise slices.  Cut each slice into 3 equal pieces.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets;  cool on racks.

Makes 84 cookies

(Recipe is from HPBooks Cookies, 1983)

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