Rainbow Layered Cookies

Directions

• Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended.
• In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture.
• Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.
• Bake at 375° for 10-12 minutes or until a toothpick inserted in the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set.
• With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.