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.
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.
MsgID: 317517
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In reply to: Recipe: Assorted Desserts (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Assorted Desserts (25)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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