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Three-Layered Cookies

by Annette Gangrande-Goonan
familydessertprinted-with-annotationsdessertneeds review
Cook: 8-12 minutes
Three-Layered Cookies

Ingredients

produce
  • 3/4 cupalmonds
protein
  • 4eggs
dairy
  • 1 cupbutter
grain
  • 1 cupflour
pantry staple
  • 1 tablespoonshortening(for smooth spread)
  • 1 cupsugar
  • 1 teaspoonalmond extract
  • 1 jarapricot preserves
  • 1 packagesemi-sweet chocolate chips
other
  • 3 dropsred food coloring
  • 3 dropsgreen food coloring

Instructions

  1. In food processor, process almonds, base, and sugar till consistency of sand.
  2. Add eggs, butter, flour, and almond extract.
  3. Process till smooth.
  4. Divide dough to add red food coloring to one part, green food coloring to another part.
  5. Leave one part white.
  6. Spread batter in 3 pans and bake at 375 degrees for 8 to 12 minutes; cool.
  7. Layer the dough with preserves, spreading peach preserves over the first layer and apricot over the second.
  8. Spread melted chocolate over the top after cooling.
  9. Melt semi-sweet chocolate, use 1 tablespoon of Crisco for a smooth spread, refrigerate, then cut.

My notes

2019 - used butter & margarine, melted minis Adrian Brothers suggestion - stick butter, not margarine! line 3 pans w/ parchment & foil lemon or apricot - yum, nice tart flavor in food processor - process almonds, base & sugar till consistency of sand. Add eggs, butter, flour & almond ext. Process till smooth. Increase to 1 cup butter preserves - can use apricot or raspberry Add extra tablespoon of espresso powder. Used chips instead of squares - 9-10.5 oz. of chips