Rainbow Cookies

• 8 ounces almond paste
• 1 cup butter
• 2 cups flour
• 1 cup sugar
• 3 eggs
• 16 ounces seedless raspberry jam
• 4 ounces apricot jam
• 8 ounces semi-sweet chocolate chips
• 6 drops red food coloring
• 6 drops blue food coloring

1. Cream together almond paste, butter, eggs, and sugar.
2. Add flour slowly. Mix until all combined.
3. Separate dough into three equal parts in separate bowls.
4. Add red food coloring to one bowl.
5. Add blue to the other. You can color the other bowl if you prefer.
6. Spray a cookie sheet with vegetable spray.
7. Spread dough out onto tray.
8. Repeat using remaining trays and dough.
9. Bake 350u0b0F for ten minutes.
10. Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper.
11. Take red cookie layer and spread with half of the raspberry jam.
12. Place blue layer on top.
13. Spread blue layer with raspberry jam.
14. Place plain layer on top.
15. Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer.
16. After it has rested, dilute apricot jam in water and heat over stove.
17. Spread thinly on top layer.
18. Cool.
19. Melt chocolate.
20. Spread evenly on top of apricot jam.
21. Refrigerate until chocolate has set.
22. Cut into squares in the amount of your choice.

almond paste, butter, flour, sugar, eggs, raspberry, apricot, semisweet chocolate chips, coloring, coloring

Taken from www.food.com/recipe/rainbow-cookies-168117 (may not work)