Ribbon Cookies

2 1/2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla
1 egg
1/4 cup finely chopped maraschino cherries, well drained
1/4 teaspoon almond extract
1 square (1 oz.) unsweetened chocolate, melted and cooled
1/3 cup finely chopped pecans
6 drops green food coloring

Line a 9"x5" or 8"x4" loaf pan with foil.

In a large bowl, combine the flour, sugar, baking powder, salt, butter, vanilla, and egg; blend until a stiff dough forms.

Divide the dough into three parts. Stir the cherries and almond extract into one part, the chocolate into the second, and the nuts and green food coloring into the third.

Spoon and evenly press (in any order) the chocolate, green/nut, and cherry doughs into the lined pan. Cover; chill several hours or overnight.

Preheat the oven to 400 degrees. Remove the dough from the pan. Cut in half lengthwise. Cut each half into 1/4" slices. Place on ungreased cookie sheets. Bake 7 to 9 minutes until edges are slightly brown.

Cool on wire racks.