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Kathy's Christmas Cookies Recipe

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This recipe for Kathy's Christmas Cookies, by , is from The Chalupa/Kossmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Fields
Added: Sunday, October 4, 2009


1 can Solo Almond Filling
1 cup butter at room temperature
1 cup sugar
2 cups flour
4 eggs, separated
20 drops red food coloring
12 drops green food coloring
1/4 cup raspberry jam (preferably seedless)
1/4 cup Apricot jam
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Grease and flour a 13"X9"X2" baking pan and set aside.
Beat egg whites until fluffy and set aside.
Using an electric mixer, beat butter, sugar, and egg yolks until light in color and fluffy. Blend in almond filling. Gradually add flour to batter and blend well. Fold beaten egg whites into this mixture.
Remove 1 1/2 cups of batter and add green food coloring. Remove 1 1/2 cups of batter and add red food coloring. (The balance of the batter remains as is.)
Spread green batter into prepared pan with the back of a spoon in order to cover the entire bottom of pan (layers will be thin. Bake in preheated oven until sides are light brown. Cool for approximately 5 minutes and then remove from pan onto waxed paper. Repeat for white layer, and then red layer.
When layers are cool, place a sheet of waxed paper in bottom of baking pan, overlapping the sides. Place green layer in pan and spread with apricot jam. Place white layer on top of green and spread with apricot jam. Place red layer on top, cover with waxed paper and refrigerate overnight.
Melt chocolate chips in double boiler. remove cake from refrigerator and take layers out of baking pan. Remove waxed paper. Replace layers in pan and then spread melted chocolate on the red layer. Immediately cut cake into 1"X 2" pieces.




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