Italian Rainbow Cookies

Italian Rainbow Cookies

Makes  Dozen

DOUGH

4 Large Eggs

1 C Sugar

3 1/2 oz Almond Paste cut into small pieces

1 C All Purpose Flour

1 C Butter, melted and cooled

1/2 tsp Salt

1/2 tsp Almond Extract

6-8 drops of these two Food Colorings: Red & Green

1/4 C Seedless Raspberry Jam

GLAZE

1 C Semi Sweet Chocolate Chips

1 tsp Shortening

DOUGH

1. Preheat oven to 375 degrees F.
2. Well grease 3 cookie sheets that are 11 X 7.
3. In a large bowl beat eggs and sugar 2 - 3 minutes. or until thick and lemon colored.
4. Gradually add almond paste, mix well.
5. Add flour, butter, salt and extract and mix well.
6. DIVIDE BATTER INTO THIRDS. TINT ONE  part RED, ONE part GREEN AND LEAVE THE THIRD part PLAIN.
7. Spread the plain on one cookie sheet, the green on another and he red on the last cookie sheet.
8. Bake 7 - 11 minutes or until a toothpick inserted in the center comes out clean and the edges are brown. 
9. Cool 10 minutes before removing from pans and putting on wire racks to cool completely.
10. Place RED layer on waxed paper; spread with 2 T Jam. 
11. Place PLAIN layer on top of RED layer and top with remaining jam.
12. Add GREEN layer on top and press down gently to seal.

GLAZE

1. In a microwave, melt chocolate chips and shortening; stir until smooth.
2. Spread half of the glaze over the top layer.
3. Refrigerate 20 minutes or until set.
4. Turn over, spread remaining glaze over the red layer.
5. Refrigerate 20 minutes or until set.

FINISHING

1. With a sharp knife trim the edges.
2. Cut rectangle lengthwise into fourths.
3. Cur each portion into 1/4 inch slices.