Cream together butter and sugar in an electric mixer; add egg and beat until smooth.

Mix in the flour and salt until smooth; turn out and divide in half.

Place half back into the mixer, working in the cherry extract and enough red color to achieve a nice pink; add cherries to dough and work in, then set aside.

Rinse the mixer bowl and add the other half of the dough; work in the vanilla extract and enough green color to achieve a nice green, then mix in pistachios.

Roll out each piece of dough onto a 6"x 5" rectangle of parchment paper (some brands have grids printed on them and it states that on the box- I do recommend the ease of using that).

Stack the dough on top of each other, doesn't really matter which goes first, and peel off the paper.

Cut that section in half and reverse the color, stack it on the bottom dough. Then repeat.

Refrigerate the dough on its parchment for several hours.

Preheat the oven to 375°F.

Cut the dough into 1/4" slices and place on parchment paper lined cookie sheets and bake for 8-10 minutes or until just lightly browned at the edges.

Allow to cool completely on the parchment (which you can slide onto a wire rack after a couple of minutes to free up your pan).

Drizzle with white cookie icing as desired. Use the Wilton or make your own- I like the ease of it, and the tip and that I can save the unused portion for cookies later instead of throwing out the extra. Let the icing set up for 45 minutes or so to harden.