Rainbow Cookies
Ingredients
- Margarine - 1-1/2 cup
- Sugar - 1 cup
- Almond Extract - 1 tsp.
- Large Eggs - 4 (separate yolks from whites)
- Flour - 2 cups
- Salt - 1/4 tsp.
- Apricot Preserves - 8 oz.
- Almond Paste - 8 oz.
- Semi Sweet Chocolate - 6 oz.
- Red and Green Food Coloring
Instructions
Combine paste, margarine, sugar, egg yolks and almond extract. Beat well until light and fluffy. Add flour and salt. In separate bowl, beat egg whites stiff and then fold into batter. Divide batter into 3 pans. in one pan add green coloring to batter and blend. In second pan add red coloring to batter and blend. Bake all three pans at 350° for 12 minutes. Heat preserve and spread between layers. Cover with plastic and put weight on top overnight. Melt chocolate and spread only on top of three layer cookie.
