This may fit the bill, although I made them in two evenings. They look
just like tiny slices of neapolitan ice cream. I mixed up the dough one
evening and chilled it to bake the second evening. (The first evening
was most of the work, just slicing and baking the second night went very
quickly.) I made these for a Christmas cookie exchange at work last year
and they were a big hit.

NEAPOLITAN COOKIES

1 cup butter or margarine, softened
1-1/2 cups sugar
1 egg
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
Red food coloring
1/2 c. chopped pecans or walnuts
1 (1-ounce) square unsweetened chocolate, melted

Line bottom and sides of a 9x5x3-inch loaf pan with waxed paper.

Cream butter in a 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 a 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-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers. Yield: 5 dozen.