Tropical Checkerboards

Directions

1. 1
   beat butter 30 seconds.
2. 2
   beat in sugar, baking powder and salt.
3. 3
   beat in egg and vanilla, beat in flour.
4. 4
   divide dough in half.
5. 5
   knead almond extract and orange food color in half.
6. 6
   knead coconut extract and yellow food color in other half.
7. 7
   shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide.
8. 8
   wrap each log in wax paper.
9. 9
   chill 1 hour.
10. 10
    cut each log length wise into 4 slices.
11. 11
    alternating colors stack slices to form 2 four layor logs.
12. 12
    press together to seal with wax paper.
13. 13
    chill for 1 hour.
14. 14
    place logs on cutting surface with solid color facing up.
15. 15
    using a sharp knife cut each log lengthwise four times.
16. 16
    stack four slices of dough making a checkerboard.
17. 17
    Combine coconut and nuts, roll logs in mixture.
18. 18
    chill for 1-2 hours.
19. 19
    preheat oven to 375.
20. 20
    slice logs 1/4 inch thick.
21. 21
    place 2 inches apart on ungreased cookie sheet.
22. 22
    bake 10-12 minutes.
23. 23
    transfer to wire rack.