Chocolate, Cherry And Pistachio Pinwheel Cookies

Beat butter, sugar, baking powder and salt in a bowl until fluffy. Beat in egg and yolk until blended. Beat in flour until combined.

Divide dough in thirds, place each portion in a separate bowl. Add melted chocolate and 1/2 tsp vanilla to 1 bowl, pistachios, almond extract and green food color to 2nd bowl, and cherries, remaining vanilla and red food color to 3rd bowl. Stir each until blended.

Place each portion between 2 sheets of wax paper. Roll each into a 10X8 inch rectangle. Remove top sheets of paper. Invert cherry layer on chocolate layer, remove wax paper, then invert pistachio layer on cherry layer. Freeze 10 minutes or until slightly firm. Remove wax paper from top.

Starting at a long side, tightly roll up jelly roll style, peeling off bottom sheet of wax paper as you go and pressing together any cracks in chocolate dough. Wrap and freeze 45 minutes or until firm enough to slice.

Heat oven to 350 degrees F. Cut log into 1/4 inch thick slices. Place pinwheels on ungreased baking sheets. Bake 12 minutes or until bottoms are light golden. Cool.