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" 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 ¼"thick slices. Rotate the roll as you slice
to avoid flattening the roll.
Place slices 1" apart onto ungreased cookie sheets.
Sprinkle with sugar, if desired.
Bake in a 350F oven for 10-12 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

Per Serving (excluding unknown items): 4042 Calories;
207g Fat (45.1% calories from fat); 39g Protein;
526g Carbohydrate; 13g Dietary Fiber;
684mg Cholesterol; 3739mg Sodium.
Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat;
40 1/2 Fat; 20 Other Carbohydrates.