Preparation

• In a large bowl beat the butter and sugar for 2 minutes. Add the egg, and vanilla extract and beat on high for 1 minute.
• Add the flour, salt, and baking powder and stir until combined.
• Remove the dough from the mixing bowl and divide into thirds, one will stay vanilla and the other two pieces will become strawberry and chocolate.
• Return 1/3 of dough to the mixing bowl and add 1 drop of pink food coloring, 1 tablespoon of jam, and 1 and an additional 1/2 tablespoons of of flour. Stir until combined and a lovely pink color throughout.
• Remove the pink dough and add 1/3 of dough to the same bowl. Add 1 and 1/2 tablespoons of cocoa powder and 2 tablespoons of nutella. Stir until completely combined.
• Line a loaf pan with parchment paper leaving an overhand of paper. Pat the dough into the loaf pan – pat the strawberry dough, then the white dough, and finish with the nutella layer. Smooth the top and cover the pan. Chill at least 3 hours. I chilled overnight.
• Remove the chilled dough and with a sharp knife cut the dough in half lengthwise and then slice each rectangle into 15 cookies.
• Place the cookies on a parchment lined cookies sheet at least 3 inches apart. Brush each cookie with an egg white wash and sprinkle with sugar.
• Bake for 11 to 13 minutes or until light brown. After removing from the oven, let the cookies cool on the cookie sheet before removing to a wire rack.
• While the cookies are cooking add 2 cups of Ghiradelli melting candy and 4 tablespoons of Nutella to a steep bowl. Microwave on power level 5 for 1 minute. Stir the contents and microwave on power level 5 for an additional minute. Remove and stir until smooth.
  Dip the cooled cookies in to the nutella-chocolate mixture.