Tri Color Cookies
2 sticks butter, softened
1 cup sugar
4 large eggs, room temperature
1 cup sifted flour
3 t pure almond extract
1 T finely grated orange zest
food coloring, green, yellow and pink
FILLING
1 jar seedless raspberry spread
TOPPING
1 (12-ounce) bag semi-sweet chocolate chips
1 1/2 T vegetable oil
This recipe is cooked in three separate layers and then assembled. The bottom layer is
green, the middle layer is yellow, and the top layer is pink. Preheat oven to 375°F. Use
air-foam pan approximately 15x10x1 lined with parchment paper. Cream together butter
and sugar. Blend in eggs one at a time. Add flour gradually, blending well. Add extract,
orange zest, and several drops of green food coloring. Blend. Bake for approximately 15
minutes. Let cool on rack and carefully flip cake out of pan onto flat tray or into larger
pan. Carefully remove the parchment paper and spread jam across entire surface, not too
thick.
Repeat cooking directions for next layer using yellow food coloring. After cooling, flip
this layer on top of first layer, press, and spread with jam. Repeat last layer using pink
food coloring. In a double boiler, melt chocolate chips with oil. Spread evenly over top
layer with a spatula. Let cool. Refrigerate until ready to cut. Before cutting, bring back to
room temperature and using a sharp knife cut into 2-inch by 1-inch cookies, discarding
edges that are uneven.
Yield: Approx 70 - 75 cookies