Christmas is my favorite time of year to make these delectable cookies and I get to bake with my sons. Who could ask for more!
Yields: 60 cookies
- 1/2 to 3/4 can solo almond filling
- 1-1/2 cups softened butter
- 1-cup sugar
- 4 eggs separated
- 1 teaspoon almond extract
- 2 cups flour
- 1/4-teaspoon salt
- 5 drops green food coloring
- 8 drops red food coloring
- 1 jar seedless raspberry or apricot (Polaner or Smuckers) all fruit
- 2 to 3 oz semi sweet chocolate chips
Grease 3-8 X 12 X 2 pans. (Foil tin section of grocer) Place almond filling in bowl. Add butter, sugar, egg yolks and almond extract. Beat with hand mixer for 5 minutes until well blended. Beat in flour and salt. In a separate bowl beat egg whites until stiff. Fold into mixture. Dough will be thick like cookie dough and not loose like cake dough. Separate dough into three equal parts. Make one green and one red and leave one white. Spread evenly into pans and bake at 350° for 15 minutes watching carefully so edges don not burn. Let cool. Layer with preserves in between with plain cake in middle. Weigh down and refrigerate for 1 hour. Melt together chocolate chips and 1-teaspoon oil in microwave about 3 minutes. Spread a thin layer on one side and refrigerate until chocolate is hard. Flip over and do other side. Place on cutting board and trim off edges. 60 cookies: 4 rows by 15.
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