My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Ingredients
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 ounces semisweet chocolate, melted
- 1/2 cup chopped pecans
- 3 to 5 drops green food coloring
- 1/4 cup finely chopped candied red cherries
- 1/2 teaspoon almond extract
- 3 to 5 drops red food coloring
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough into 3 portions. Stir chocolate into 1 portion. Add pecans and green food coloring to second portion. Add cherries, almond extract and red food coloring to third.
- Roll each portion between 2 pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Top chocolate rectangle with the green and pink rectangles; press together lightly. Wrap and refrigerate overnight.
- Preheat the oven to 375°. Cut chilled dough in half lengthwise. Return 1 half to refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets.
- Bake until set, 5-7 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
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