Rainbow cookies

 
                              Rainbow Cookies
 
 Recipe By     : Jayne Rothman 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      8 oz. can     almond paste
    1 1/2  cups          butter
    1      cup           sugar
    4                    eggs, separated
    1      tsp.          almond extract
    2      cups          sifted flour
      1/4  tsp.          salt
                         apricot or raspberry jam
    6      oz.           semi sweet chocolate chips
 
  Instructions:
  Grease 3 13x9x2 inch pans.  Line with waxed paper.  Grease again.  Set
  aside.
  Break up almond paste in large bowl.  Add butter, sugar, egg yolks,
  and almond extract.  Beat for 5 minutes.  Beat in flour and salt.  Mix
  well.
  Beat egg whites in small bowl until stiff.
  With a wooden spoon fold into almond mixture.  Separate batter into 3
  bowls.  Add red food coloring to one, green coloring to another, and
  yellow to the third.  Stir each color well. Pour each color into pans
  and bake at 350F for 15 minutes.  Remove from pans and onto large
  cutting board lined with waxed paper.  Place green layer and spread
  with jam.  Top with pink layer.  Cover with waxed paper and weigh down
  with book.
  Refrigerate about 1 hour.  Melt chips over low flame, with a drop of
  il mixed in to make it smooth and shiny.  Spread chocolate on top and
  sides of cake.  Refrigerate until chocolate is firm.  Turn cake over
  and spread more chocolate on top.
  Refrigerate again.  When chocolate is dry you cut cake into small
  rectangles.
  
  Notes:
  
                    
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -