RAINBOW COOKIES (VENETIAN COOKIES)

Steps:

• 1. Grease three disposable (12 1/4 by 8 1/4 by 1 3/4 inch) aluminum pans. Line with wax paper or parchment paper ad grease the paper. Preheat the oven to 350 degrees. 2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time; add the almond extract. 3. Combine the four and baking powder and stir to the creamed mixture. 4. Divide the batter into 3 equal parts, about 1 cup each. Add the green coloring to one and red coloring to the second; leave the third untinted. SPread each batch evenly into a prepared pan and bake 10 to 12 minutes. Remove from oven and cool. Peel off the wax paper. 5. Warm the preserves slightly. Place the green layer on a small baking sheet and cover with half of the preserves. Cover with the untinted layer and spread with the remaining preserves. Place the red layer on top. Cover with plastic wrap, weigh down with a cutting board and refrigerate overnight. 6. The next day, trim the edges of the cake. Melt the chocolate and spread over the top. Allow to harden about 30 minutes. Cut into 1-inch squares.