INGREDIENTS

INSTRUCTIONS

Grease two 13x9x2" pan; line with waxed paper; greased paper. Prepare
double recipe Basic Holiday Cookie dough, with the following changes:
Substitute 1 tsp. almond extract for vanilla; beat 1/2 cup almond paste
with butter, margarine and sugar; add 1/4 cup milk with egg. Mix in red
foold coloring, 1/2 cup finely chopped glaceed cherries. Spread half the
batter in each pan. Bake at 350 F. oven for 15 minutes. Let cool in pans on
rack 10 minutes. Carefully remove from pans; peel off paper. Cool.
Prepare another batch of Basic Holiday Cookie dough, with following
changes: Substitute 1/2 tsp. almond extract for vanilla; beat 1/4 cup
almond apste with butter, margarine and sugar; stir 2 Tbsp. milk into
batter. Spread as abov in one prepared 13x9x2" pan. Bake; cool as above.
Place one pink cake on bkaing sheet. Spread top with 1/4 cup strained
apricot preserves. Top with white cake. Spread with 1/4 cup strained
apricot preserves. Top with remaining pink layer. Weigh down overnight.
Melt 3 ounces semisweet chocolate. Spread over top. Let stand to harden.
Cut into 1 inch squares. Makes about 9 dozen MC formatting by
bobbi744@sojourn.com
NOTES : (#) All cookies or cakes made with the Basic Holiday Cookies mix
are marked  in this way for ease in finding in cookbook.
Recipe by: Family Circle Magazine, 11-18-97
Posted to MC-Recipe Digest V1 #873 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 28, 1997

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