The original Italian version, called Arlecchini- or little harlequins, also sometimes called Tutti Frutti use bright red and green candied cherries.
I divided the dough into half. Added tutti-frutti to one part and added chopped dried apricots to another.
This dough can be made and kept in the freezer. Remove from the refrigerator 30 minutes before baking.
Adapted from www.kitchenfrau.com
1 1/3 cups all-purpose flour
1 stick (1/2 cup) butter
2/3 cup powdered sugar
1 teaspoon vanilla essence
1 to 2 tablespoon water or rum (to get the right consistency of dough)
½ cup soft dried apricots chopped coarsely, or tutti frutti
Beat butter and sugar till fluffy.
Add vanilla essence. Add flour. Mix until it is moistened and crumbly.
Add 1 tablespoon of water/rum and mix with hands. Add another teaspoon of water/rum if the dough is hard or dry and cracks while kneading. The dough should be soft but not sticky.
Add chopped apricots or tutti frutti to the dough.
Roll the dough into two logs about 14 cms long each. Wrap it in a cling film. Shape the logs into a smooth cylinder. Place in the refrigerator for 1 hour.
Remove from the refrigerator and slice into 1/3 inch slices. Arrange the cookies in a baking sheet. If the edges of cookies break, press them gently into place.
Bake in a preheated oven at 165 degrees C for 12 to 15 minutes, until golden underneath. Cool in the tray for 5 minutes, then remove to rack to cool. Store in an airtight container.