Rainbow Cookies
rec.food.recipes/Robert Foster

7 oz. almond paste
1 c. softened margarine
1 c. sugar
4 eggs, separated
2 c. sifted flour
Red food color
Green food color
Yellow food color
1/2 c. seedless red raspberry jam
1/2 c. apricot preserves
1 (6 oz.) pkg. semi-sweet or milk chocolate morsels

Preheat oven to 350 degrees. Generously grease 3 (13 x 9) pans, lined with well greased waxed paper. Break up almond paste into small pieces; add butter, sugar, and egg yolks. Mix with mixer at medium speed until well mixed. Beat in flour with a wooden spoon. Beat egg whites until soft peaks form and add to almond paste mixture; mix well. Split batter up into 3 bowls (approximately 1 1/2 cups each). Add several drops of red to bowl #1, several drops of green to another, and yellow to the third. Bake each pan 10-12 minutes or until edges are golden brown. Invert onto wire rack until completely cool. On large cookie sheet or cutting board, place together: green, raspberry, yellow, apricot, and pink on top. Cover with Saran wrap. Place a heavy board or book on top and put in refrigerator over night. Next day trim edges. Melt down chocolate morsels; spread over top. Allow to cool completely. Cut into 1/4-inch wide x 1-inch long bars.