RAINBOW (NEAPOLITAN) COOKIES
8 ounces almond paste (1 cup plus 2 teaspoons)
1 cup softened butter
1 cup granulated sugar
4 large eggs separated
20 drops red food coloring
12 drops green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
6 ounces semisweet chips melted according
to package directions
Mash paste; add butter and egg yolks, beat till fluffy and add flour, set aside. Beat egg whites till soft peaks and add to butter mixture, mix thoroughly by hand. Divide batter into three parts, approximately 1 1/2 cups each. Add red to one part, green to the second part and leave third part yellow.
Bake 10-12 minutes at 350 degrees F. Cool 5 minutes, inverted on rack.
Remove wax paper and trim edges if necessary. Spread raspberry on green layer, top with yellow, spread apricot and top with pink layer. Cover with plastic and set in fridge for several hours until set. Cut short side 2 inches wide and pour chocolate over strips and let dry. Slice 3/4 inch thick frozen!
What's your favorite Christmas cookie recipe?