Italian Rainbow Cookies

Name: Italian Rainbow Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: about 11 dozen.
Ingredients: 1 cup sugar; 3-1/2 ounces almond paste, cut into small pieces; 4 large eggs, room temperature; 1 cup all-purpose flour; 1 cup butter, melted and cooled; 1/2 teaspoon salt; 1/2 teaspoon almond extract; 6 to 8 drops red food coloring; 6 to 8 drops green food coloring; 1/4 cup seedless raspberry jam; GLAZE:; 1 cup semisweet chocolate chips; 1 teaspoon shortening

TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling YIELD: about 11 dozen.

My family has made these classic Italian rainbow cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year! —Cindy Casazza, Hopewell, New Jersey

Ingredients

1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
4 large eggs, room temperature
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

Directions

1. Preheat oven to 375°. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl, beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.
2. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of 3 well-greased 11x7-in. baking dishes.
3. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
5. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.