On Monday, I’ll be participating in Carrots ‘n Cake’s online bake sale with my chocolate dipped shortbread! Stop on over this Monday to check it out and buy some delicious baked goods for a great cause!
Happy Friday! Whew this week flew by in a flash! I'm super excited today because tonight is Harry Potter and tomorrow is Christmas Tree Time! (Kind of like tee shirt time, but for Christmas trees ;) ) Last night I scoured Nordstrom Rack with my sister Kimberly and got some great sweaters for the cold season. Then, after I pryed Shaun away from the Eagles game (Vick is his fantasy quarterback...) we watched Fringe (ooooh Joshua Jackson...), which has become our favorite show this season (sorry Dexter, we still love you both...just differently)...is anyone watching? I know it's on the verge of getting the ax from Fox (and I will shed a river of tears when it does), but it's really been great TV this season!
So anyway, back to Friday and yummy things. Today I'm happy to share with you another Cookie Swap recipe that comes from TAA reader and friend, Barbara. When Barbara shared her recipe for rainbow cookies, I was over the moon with excitement. To me, this type of cookie is so special. I remember always loving them as a child. The almond paste give amazing flavor while the texture is almost cake-like. The only bummer about getting these at a bakery? When they come packed in assortment of cookies, somehow there are never enough of these delicious little guys. And since I've been wanting to try making these on my own for some time (you know, so that I have a never-ending supply of them at my disposal), this recipe couldn't have come at a better time!
Here's her note:
Here is a good one that I would like to share with you. These cookies have many different names - Italian Wedding cookies, Rainbow cookies, 7 layer cookies. My recipe is pretty good, I compare it to Ferrara's in NYC.
7 Layer Italian Rainbow Cookies
1 8 oz tube/can of almond paste
1 C butter
1 C sugar
4 egg yolks
4 egg whites
2 C all purpose flour, sifted
red and green food coloring
1/4 apricot jam or seedless rasp jam
6 oz semisweet chocolate bits
Preheat to 350, and grease bottom of 13 x9 pans. Line pans with greased wax paper. Using a fork, break up almond filling in bowl. Add butter, sugar and egg yolks, beating until fluffy at medium speed. Mix in flour with wooden spoon. In another bowl (with a mixer), beat egg whites until peaks form and then add it to the almond mixture. Separate batter into 3 bowls and add food coloring to two of the bowls.
Pour into pans and bake for 10-12 minutes until edges are golden brown. Invert onto wire racks and cool. Turn the cakes right side up and spread with jam, layering the cakes together. Set on cutting board, cover with clear wrap and weigh down with a book or something heavy and refrigerate overnite. The next day, melt chocolate and spread on the top and sides of cookies. Let cool and then cut into squares.
So what do you think? Doesn't this sound like a recipe for the record books? I, for one, cannot wait to try them! And for our question of the day: What are your plans for this fabulous weekend ahead?
Psst...want to contribute your favorite cookie recipe to our holiday cookie swap? Send us an email at firstname.lastname@example.org and we'll do our best to post it in the coming weeks! Meanwhile, if you missed yesterday's recipe, you can check it out here.