Rainbow Cookies
8 oz (1 cup) sugar
1 # almond paste
8 oz. (2 sticks) butter, soft
6 eggs
5 ounces (1 1/4 cups) flour
Glaze
Melt together 8 oz chocolate chips, 1 tbsp. butter and 3/4 cup cream or evaporated milk.
Let cool until just warm to the touch.
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With paddle on mixer, soften the almond paste and sugar. Add butter and beat until light.
Add eggs one at a time and beat until very smooth. Add flour all at once and mix until
blended.
Divide the batter in three parts, add red to one, green to the other and leave the other
plain. Spread thinly on paper lined pans, making each part about 6x12 inches in a
rectangle. Bake at 375 about 15 minutes.
Cool completely. Peel off paper from red piece and lay on a cutting board. Spread thin
layer of jam on, then invert plain piece on top. Peel off paper, spread with jam, top with
green piece. Chill until firm.
Cut the stack of cakes into three strips, 2 inches wide. Set on a rack and pour warm glaze
over each strip, letting it drip down the sides. Spread on sides if needed. Chill until
glaze sets. Cut in 1/2" cookies.
Thanks Reeni a.k.a. MrsCake
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