Italian Wedding Cookies II You Have To Try

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Italian Wedding Cookies II

"This recipe is an antique time favourite of ours. All the youngsters love these and so will we! Hope you get all the high-quality compliments I do whilst you make them."

Ingredients :

8 ounces almond paste
1 1/2 cups butter, softened
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-reason flour
1/four teaspoon salt
five drops inexperienced meals coloring
five drops yellow meals coloring
5 drops purple food coloring
1 (12 ounce) jar seedless raspberry jam, heated
1 (12 ounce) bundle semisweet chocolate chips, melted

Instructions :

Prep : 20M	Cook : 36M	Ready in : 2H

Preheat oven to 350 stages F (a hundred seventy five ranges C).
Break almond paste into a massive bowl, and beat in butter, sugar, eggs, and almond extract till light and fluffy. Beat inside the flour and salt. Split batter into 3 same quantities, blending one element with inexperienced food coloring, one with yellow, and one with red. Spread each element out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.
Bake each layer for 12 to 15 minutes inside the preheated oven, till gently browned. Allow to chill.
On a cookie sheet or cutting board, stack the desserts, spreading tops of the first layers with raspberry jam. Spread melted chocolate over top of the 0.33 layer. Chill in the refrigerator 1 hour, or till jam and chocolate are organization. Slice into small rectangles to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it calmly, and make easy-up simpler.

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