| ITALIAN RAINBOW COOKIES, ORANGE YELLOW GREEN Makes 12 dozen cookies. 1 tsp shortening 2 tbs apricot preserves 8 drops green food coloring 1/2 tsp salt 1 cup butter, melted, cooled 4 eggs 2/3 cup powdered sugar 1 cup dark chocolate chips 2 tbs strawberry jam 8 drops red food coloring 1 cup flour 1 cup sugar 1 egg white 2/3 cup blanched hazelnuts or macadamia nuts Place hazelnuts in food processor, cover process until ground. Add powdered sugar and egg white, cover process until blended. In a bowl, beat eggs and sugar until thick and lemon colored. 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 greased 11x7" baking dishes. Bake at 375° for 12 min. Or until done. Cool 10 min. Before removing from pan to wire racks to cool completely. PLACE red layer on a wax paper lined baking sheet, spread with strawberry jam. Top with plain layer, spread with apricot preserves. Add green layer, press down gently. In microwave, melt chocolate chips and shortening, stir until smooth. Spread half over green layer. REFRIGERATE 20 min. Or until set. Turn over, spread remaining chocolate over red layer. Refrigerate 20 min. Or until set. Trim edges, cut rectangle lengthwise into fourths. Cut each portion into 1/4" slices, then SERVE... | ||||||
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