Name: Mary Ann Lee's Rainbow Cookies
Ingredients: 1 cn (8 oz) Almond Paste; 1 c Butter; softened; 1 c Sugar; 4 Eggs; separated; 2 c Flour; 6 dr Red Food Coloring; (up to 8); 6 dr Green Food Coloring; (up to 8); 1/4 c Seedless Red Raspberry Jam; 1/4 c Apricot Jam; 1 c (6 oz) Choco Chips

Easiness of desire is a great enemy to the success of a good man's prayer. It must be an intent, zealous, busy, operative prayer. For consider what a huge indecency it is that a man should speak to God for a thing that he values not. Our prayers upbraid our spirits when we beg tamely for those things for which we ought to die. Things which are more precious than Imperial Scepters, richer than the spoils of the sea or the treasures of the Indian hills.

Jeremy Taylor

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		96	Servings

INGREDIENTS

1	cn	(8 oz) Almond Paste
1	c	Butter; softened
1	c	Sugar
4		Eggs; separated
2	c	Flour
6	dr	Red Food Coloring; (up to 8)
6	dr	Green Food Coloring; (up to 8)
1/4	c	Seedless Red Raspberry Jam
1/4	c	Apricot Jam
1	c	(6 oz) Choco Chips

INSTRUCTIONS

Source: A Taste of Home magazine
Grease the bottoms of three matching 13-in x 9-in x 2-in baking pans (or
reuse 1 pan). Line the pans with waxed paper; grease the paper.
Place almond paste in a large mixing bowl; break up with a fork. Cream with
butter, sugar and egg yolks until light, fluffy and smooth. Stir in flour.
In another mixing bowl, beat egg whites until soft peaks form. Fold into
dough, mixing until thoroughly blended. Divide dough into three portions
(about 1-1/3 cups each). Color one portion with red food coloring and one
with green; leave the remaining portion uncolored. Spread each portion into
the prepared pans.
Bake at 350 F for 10-12 minutes or until edges are light golden brown.
Invert onto wire racks; remove waxed paper. Place another wire rack on top
and turn over. Cool completely.
Place green layer on a large piece of plastic wrap. Spread evenly with
raspberry jam. Top with uncolored layer and spread with apricot jam. Top
with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet
and set a cutting board or heavy, flat pan on top to compress layers.
Refrigerate overnight. (tosher note: I use a cutting board and place bags
of flour, sugar and sometimes barbell weights on it to really compress the
layers.)
The next day, melt chocolate in a double boiler. Spread over top layer;
allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips
across the widgh; then cut each strip into 4-5 pieces. Store in airtight
containers.
NOTE: Mary Ann recommends baking the cookies 2 weeks ahead. That allows
them enough time to "mellow", leaving them moist and full of almond flavor.
Posted to JEWISH-FOOD digest Volume 98 #003 by tosher@bellatlantic.net on
Jan 03, 1998

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