Rainbow Cookies

My most favorite thing to do during the holidays is bake rainbow cookies. They are a hit with everyone. I still say I won Brian's family over with these cookies a few years ago!

• 8 ounces almond paste
• 1 cup butter, soft
• 1 cup sugar
• 4 eggs, separated
• 2 cups all-purpose flour
• Red food coloring
• Green food coloring
• Red raspberry jam
• Apricot jam
• 1 cup semisweet chocolate chips, melted

1. Preheat oven to 350 degrees F Line three 9x13 inch baking pans with wax paper. Its easier if you have 3 of the same pans. It takes less time. 
2. In a large bowl, break apart almond paste with a fork, mix together with butter, sugar, and egg yolks. When mixture is smooth, mix in and it will form a dough. In a small bowl, beat egg whites until soft peaks form. Mix egg whites into the dough. Split dough into 3 equal portions. Usually I get a little more then one cup in each. Add red food coloring to one, and one with green food coloring, leaving the last without any color. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Remove wax paper, and cool.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. 
5. Wrap with plastic wrap. Place  pan or cutting board on top to flatten. I usually add heavy cans of tomato sauce for more weight. Refrigerate overnight.
6. Remove plastic wrap. Top with melted chocolate, and refrigerate until chocolate is firm. Slice into small squares to serve. 
7. The recipe usually makes 75 to 90 cookies depending on the size of the slices. 

What is your favorite things to make during the holidays? 


ENJOY!