Colored Swirls

1 cup hard margarine, softened

1 cup sugar

1 egg

2 tbsp half and half cream

1 tsp almond extract

3 cups flour

½ tsp baking soda

¼ tsp salt

1 oz semi-sweet chocolate baking square, melted

1/3 cup maraschino cherries, well drained and chopped

5 drops red food coloring

½ cup finely chopped pistachio nuts

10 drops green food coloring

Cream margarine and sugar together in large bowl until light and fluffy.

Beat in egg, cream and almond extract until well blended.

Combine flour, baking soda and salt in a medium bowl.  Gradually add to margarine mixture until well blended.  Divide dough into 3 portions.  Place each portion in separate bowls.

Add chocolate to 1 portion of dough and mix well.  Add cherries and red food coloring to another portion and mix well.  Add pistachio nuts and green food coloring to the last portion and mix well.  Roll each portion separately onto waxed paper to make a 14x9 inch rectangle about 1/8 inch thick.  Place chocolate layer on red layer.  Top with green layer. Trim to make edges even.  Roll up, jelly roll style and wrap in plastic wrap.  Chill overnight.  Remove plastic wrap and let stand 10 minutes.  Slice about ¼ inch thick with a warm knife.  Place on lightly greased cookie sheet.  Bake at 375 f for about 10 minutes until lightly browned.  Transfer to wire rack to cool completely.  Makes about 36 cookies.