Ribbon Cookies ( 7 layer cookies)mix Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
1 can Solo Almond Filling (lately I can only find almond paste so I thin it
with some water)
1 cup sugar
1 cup butter
2 cups flour
4 eggs separated
20 drops red food coloring
12 drops green food coloring
1/4 cup Smuckers Raspberry Preserves
1/4 cup Smuckers Apricot Preserves
1 package (6 oz.) semi-sweet morsels
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Directions: |
Directions:Beat egg whites until very stiff. Set aside.
Break up almond filling in a large bowl.
Add butter, sugar, and egg yolks.
Beat well (until smooth) then add flour and egg whites.
Mix together.
Remove 1 1/2 cups of batter and stir in red food coloring.
Remove 1 1/2 cups of batter and stir in green food coloring.
Leave remaining 1 1/2 cups plain.
Grease three 13"x9"x2" pans with Pam spray.
Spread each of the batters in a pan (There will seem like there is not
enough batter to cover the pan, but there is).
use a spatula to help spread out the batter, it is very thin.
Bake at 350 for 10-12 minutes or just golden brown along the edges. Do not
over bake. Let cool
The edges will dry out quickly if you leave them in the oven too long.
Spread raspberry jam on green and cover that with the plain layer.
Spread apricot on the plain layer and cover with the pink layer.
Cover with wax paper and let stand in the refrigerator overnight.
Melt chocolate in a double boiler and spread over the pink layer.
Let cool slightly and then cut |
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