| 1 c. butter, softened |
| 1 1/2 c. sugar |
| 1 egg |
| 1 t. vanilla |
| 2 1/2 c. flour |
| 1 1/2 c. baking powder |
| 1/2 t. salt |
| 1/2 t. almond extract |
| red food coloring |
| 1/2 c. chopped pecans or walnuts |
| 1 oz. unsweetened chocolate, melted |
Line bottom and sides of a 9x5 loaf pan with waxed paper. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla. Combine flour, baking powder, and salt in medium mixing bowl; add to creamed mixture, beating just until blended. Divide dough into thirds. Add almond extract and 5 drops red food coloring to one portion; spread mixture evenly in prepared pan. Add pecans to second portion; spread mixture evenly over dough in pan. Add melted chocolate to remaining portion; spread mixture evenly over dough in pan. Cover and refrigerate overnight. Turn dough out of pan, and remove waxed paper. Cut dough in half lengthwise; cut each half crosswise into 1/8" slices. Place 1" apart on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers.
Makes 5 dozen.