-BATTER-
6 Eggs; divided
1 1/2 c Sugar; divided
3 c Flour; divided
3 ts Almond extract; divided
Red; yellow, and green food
-coloring
1 1/2 c Margarine; divided, (each
-1/2 c. melted, cooled, and
-reserved separately)
1 Jar; (32 oz.) raspberry jam
-GLAZE-
1/3 c Margarine
1/2 c Cocoa
1/3 c Non-dairy creamer
1 ts Vanilla extract
2 1/2 c Confectioners’ sugar
source: The Spice and Spirit cookbook
Note: The batter must be divided in three and mixed separately. Do not mix
the entire recipe at once.
Preheat oven to 350 degrees. Grease three 10 x 15″ jelly roll pans and line
with wax paper.
Layer 1: In a mixer bowl, combine two eggs and 1/2 c. sugar. Beat well. Add
1 cup of flour, 1 tsp. almond extract, and a few drops of yellow food
coloring. Continue beating for 2 minutes. Fold in 1/2 c. melted and cooled
margarine. Pour into a prepared jelly roll pan, spreading batter to all
corners. Bake for 12 minutes. Cool on cake rack.
Layer 2: Repeat above but instead add a few drops of red food coloring.
Layer 3: Repeat above but instead add a few drops of green food coloring.
To assemble: Turn first layer out of pan, upside down on clean aluminum
foil. Spread well with 1/2 c. raspberry jam. Turn second layer on top of
first and press gently, making sure layers are completely joined. Spread
with jam and press third layer on top. of second layer.
Glaze: In a 1-quart saucepan melt margarine, stir in cocoa. Cook 1 minute.
Remove from heat. Stir in remaining ingredients and mix until smooth.
Spread on cake while hot. Let cool and harden.
Once cool cut into 2 x 1″ cookies.
Yields
75 Cookies