Instructions: In medium bowl stir together the flour, baking powder and salt; set aside. In large mixing bowl beat butter and sugar together until fluffy. Add egg and vanilla; beat until combined. Slowly add flour mixture and beat on low speed until incorporated. Add as much as 1/2 cup extra flour, if needed to achieve a firm, but not dry, dough. Divide dough into 3 equal portions.

To one portion, stir or knead in the peppermint extract and red food coloring. To another portion, stir or knead in the nuts and green food coloring. To the remaining dough, stir in melted chocolate and work until incorporated. Divide each of these three portions in half (you should have 6 pieces total, 2 of each color). On waxed paper shape each portion into a 10-inch roll. Lift and smooth the waxed paper to help shape the roll. Gently press 1 roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping the round shapes intact. Gently press 1 roll peppermint dough on top, lengthwise, making a shape similar to a triangle. Repeat with remaining 3 rolls.

Wrap each tri-colored roll in waxed paper or plastic wrap. Chill for 2 to 48 hours (this is essential) or till firm enough to slice. (You may then wrap these rolls in foil and freeze for as long as 3 months; thaw in refrigerator.)

Using a thin-bladed knife, slice tri-color rolls of dough into 1/4 -inch thick slices. Rotate the roll as you slice to avoid flattening the roll. Place slices 1 inch apart onto ungreased cookie sheets. Sprinkle with sugar, if desired. Bake in a 350-degree oven for 10 to 12 minutes or until edges are firm and lightly golden. Cool on cookie sheets for 1 minute before transferring to wire rack to cool completely.

Makes 60 cookies.

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