August 28, 2007

Venetian Cookies / a.k.a Tri color layered cookies

Red, Yellow and Green cookies

Preheat oven to 3500 … Bake for about 15 minutes

 

 

 

3 Foil (Redi-Mix) Pans > Grease pans / line with wax paper / grease the wax paper

 

            12 ¼ x 8 ¼ x 1 ¼  (oblong cake pans)

I have doubled the recipe and used three jelly roll pans. I froze the cookies after they were assembled. I did not apply the chocolate glaze until I was going to defrost and prepare them to be served.

 

 

 

 

 

1    8 oz can Almond Filling (NOT  PASTE) (SOLO is the brand)

 

3    Sticks of margarine

 

Cup of sugar

 

teaspoon Almond extract

 

egg yolks

 

Cups of flour

 

½    teaspoon of salt

 

 

 

Mix the above ingredients for 5 minutes with an electric mixer

 

 

 

egg whites

 

      

 

Beat 4 egg whites until peaked and fold into the batter.

 

 

 

green, red, yellow food coloring

( The colors could be adapted to the colors of a wedding party, patriotic colors for the 4th of July, or your three favorite colors. Make it your own)

 

 

 

Separate the batter into three bowls…

 

(Each layer of cake should be 1 ¾ Cups of batter)

 

 

 

Put 12 drops of green food coloring into one bowl, and 12 drops of red food coloring into the second bowl.

 

Leave the third bowl natural or put some yellow food coloring into the last batter

 

Spread each batter into a foil pan. Thick in corners

If you have eaten these cookies you know that each layer is not that thick.

Be careful in regards to the baking time. Do not allow it to brown. Color is important.

 

Bake 15 minutes at 350 degrees / Cool carefully

 

 

 

½ jar of Apple jelly (12 oz size jar) with about 3 Tablespoons of Amaretto liquor

 

Heat the jelly until it liquefies and add the amaretto. Then brush onto the layers as you build the cookie

 

 

 

Use a cutting board to assemble the layers. Baste the apple jelly amaretto mixture between each layer and on the top of the third layer.

 

 

 

Melt one 8 oz cup of semi-sweet chocolate morsels.  Spread on top… Refrigerate about five minutes to allow the chocolate to set… not longer than that.  Then cut into small bars.

Use a very sharp non serated edged knife to cut cookies.

 

Your guests will be amazed that you did not go to a special bakery to get these cookies.

 

 

 

 

 

 

 

 

 

 

 

 

Filed under Cookie Recipes, Dessert Recipes, Freezes Well by Mad Momma

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