Instructions:

1. In a medium-sized bowl whisk together:
• 2 cup all-purpose flour
• ¹/₄ tsp baking powder
• ¹/₈ tsp salt
2. Using a stand mixer, whisk until creamed (light yellow in color):
• 12 TBS butter, unsalted , softened
• ²/₃ cup granulated sugar
3. Add to the butter mixture and whisk in:
• 3 egg yolks
• 1 tsp vanilla extract
4. Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
5. Divide dough into thirds and transfer each third to separate bowls.
6. For the first bowl, add:
• 12 maraschino cherries , drained, stemmed & finely chopped
7. For the second bowl, add:
• ¹/₄ cup walnuts , toasted & chopped fine
8. For the third bowl, add:
• ¹/₄ cup chocolate chips, semi-sweet , melted & cooled slightly*
9. Refrigerate until doughs are slightly firm, about 10 minutes.
10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375ºF.
11. Divide each dough in half.
12. On lightly floured surface, roll each dough half into 12-inch rope.
13. Place 1 rope of each color side-by-side on floured surface and gently press together.
14. Refrigerate until slightly firm, about 10 minutes.
15. Roll dough into 24-inch by 3-inch rectangle.
16. Cut crosswise into 1-inch cookies.
17. Place cut cookie pieces at least 3/4-inch apart on greased baking sheet, parchment paper or silicone baking mat.
18. Repeat with remaing dough.
19. Chill for another 10-15 minutes.
20. Bake until just set, but not browned, about 12-14 minutes.
21. Let sit on baking sheet for 5 minutes after removal from oven and then move to a cooling rack.
22. After completely cooled, cookies can be stored in airtight container for up to 1 week.