RIBBON COOKIES (Tri-Coclcor Cookies) Recipe
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Category: |
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Ingredients: |
Ingredients: 8 oz. Almond Paste
1 c. Sugar
4 Eggs
3 Sticks Butter, Room Temperature
1 tsp. Almond Extract
2 c. All-Purpose Flour
Green and Red Food Coloring
1 12-oz. Jar Seedless Red Raspberry Jelly
4 1-oz sqs. of Semisweet Chocolate
2 T. Milk
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Directions: |
Directions:Preheat oven to 350ºF. In mixing bowl, combine almond paste, sugar and eggs until smooth and well blended. Add butter and almond extract. Mix until smooth. Add flour and combine until light and fluffy. Divide the dough into 3 equal parts ( about 1 1/2 c. each). One will remain yellow, to the second add the green coloring. To the third add the red coloring. Combine each until well mixed. Add enough coloring to obtain a rich color dough. Grease bottom and sides of 3-13" x 9" x 2" baking pans. Line each with waxed paper. Lightly grease corners of wax paper. Pour one color batter into each and spread evenly. Bake for 15 minutes.Cool, remove wax paper liners. Line a cookie sheet with aluminum foil and place the green layer and spread with about 3 Tbs. of Jelly. Place yellow layer on top and spread another 4 Tbs of jelly on top. Place the red layer on top and cover with foil and place a weight on top ( a large book works well) and refrigerate overnight. The next day remove cookie sheet from the refrigerator and take off the aluminum foil. Melt chocolate and milk in a small pan over low heat. Spread evenly over top of cookie. cool before cutting into 1" squares. ENJOY |
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