Monday, October 22, 2012

Halloween Tricolor Cookies

These have been one of my favorite cookies since I was little. They are always in the cookie case at my favorite bakery. Usually they are red, green, and white to match the Italian flag colors. Sam was home this weekend for a little clothes shopping, cookie baking, and some catching up on Revenge episodes.  I loved spending the weekend with her. We decided it would be fun to bake these in Halloween colors.  I know I will be baking these again. This recipe was found at Art By Asm.

7 oz almond paste
3/4 cup sugar
1/2 tsp almond extract
3/4 cups butter at room temperature
3 eggs
1 cup all purpose flour
1/4 tsp salt
8 drops soft gel paste orange food coloring
8 drops soft gel paste white food coloring
8 drops soft gel paste lemon yellow food coloring
2/3 cup apricot preserves
2/3 cup raspberry preserves
4 oz semi-sweet chocolate chips
1 tsp vegetable oil

Preheat oven to 350 degrees.
Grease 3  8" x 8" metal baking pans.  I only had round ones so that's what I used.  After spraying the pans with PAM, line the bottoms with waxed paper.  Then spray with PAM again.

In a large mixing bowl beat together on medium speed the almond paste, sugar, almond extract and butter until well blended.  There might be some lumps of almond paste remaining but that's fine.  Beat in eggs one at a time until blended.  Reduce speed to low and add flour and salt until mixture is combined.

Take two small bowls and add 1 rounded cup of batter into each bowl plus whats left in the mixing bowl.  Add 8 drops of yellow to one bowl, 8 drops of white to another bowl, and 8 drops of orange to the last bowl.  Mix each bowl until the color is evenly blended.

Spread the batters into each pan.  Each layer should be about 1/4" thick.

Bake until set and toothpick in center of the layer comes out clean.  It should be between 9-12 minutes.  Cool in pans on wire rack for 30 minutes.  Cake should be cool to the touch.  Run tip of knife around side of pans to loosen layers.  Lay a piece of wax paper on a flat surface that will be able to fit into the refrigerator.  Take the yellow layer and flip over the pan onto the wax paper.  Gently pull off the wax paper.  Spread 2/3 cup of apricot preserves onto yellow layer.

Take the orange layer and remove it from pan.  Place it onto the yellow layer with the wax paper side up.  Press down gently and then remove the wax paper.  Spread 2/3 cup of raspberry preserves onto orange layer.

Take the white layer and remove from pan and place upon orange layer again with the wax paper side being up.  Press down gently and remove the wax paper.

In a glass measuring cup add chocolate chips and vegetable oil.  Microwave on melt setting for 1-1/2 minutes until chocolate is melted when stirred.  Spread melted chocolate on top of white layer evenly.

Refrigerate until chocolate is firm, at least an hour.  To serve, with a large sharp knife, trim about 1/4 inch from the edges.  I had to do a little more since mine was round and not square.  Cut the stacked layers into strips.  Cut each strip crosswise into pieces.  Place the cookies in a single layer in a waxed paper lined container.  They can be refrigerated for up to one week or frozen for up to 3 months.  These cookies should be kept in the refrigerator until all are eaten which shouldn't be too long.

Enjoy!!  Susan

This is linked to: http://www.momstestkitchen.comhttp://www.flourmewithlove.com,,  http://adventuresofadiymom.blogspot.comhttp://www.mandysrecipebox.blogspot.comhttp://djssugarshack.comhttp://thenymelrosefamily.comhttp://www.ladybehindthecurtain.comwww.gooseberrypatch.typepad.comwww.somethingswanky.com


  1. so cool! i love those cookies too, and in halloween colors even better!

  2. they almost looked like petit fours!! Thanks for sharing the recipe! Just bookmarked it!

  3. These are too cute! Thanks so much for sharing at Mix it up Monday :)

  4. They look scrumptious!
    Thanks for sharing at Foodie friends Friday! Come back Sunday to vote!

  5. What fun cookies, I love all the color. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. What festive cookies! I love almond extract so I am sure I would like these.

  7. These sound amazing! I love almond flavoring and find any reason to add it to baking :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  8. This is great and I am so happy that it is made from scratch. Thanks for sharing at Saturday Dishes and I hope you'll return next week when we feature tailgating recipes. Pinned!


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