This recipe is cooked
in three separate layers and then assembled. The bottom layer is green,
the middle layer is yellow, and the top layer is pink.
Preheat oven to 375°F.
Use air-foam pan approximately 15x10x1 lined with parchment paper.
Cream together butter
and sugar. Blend in eggs one at a time.
Add flour gradually,
Add extract, orange zest,
and several drops of green food coloring. Blend.
Bake for approximately
15 minutes. Let cool on rack and carefully flip cake out of pan onto flat
tray or into larger pan. Carefully remove the parchment paper and spread
jam across entire surface, not too thick.
Repeat cooking directions
for next layer using yellow food coloring. After cooling, flip this layer
on top of first layer, press, and spread with jam. Repeat last layer using
pink food coloring.
In a double boiler, melt
chocolate chips with oil. Spread evenly over top layer with a spatula.
Refrigerate until read
to cut. Before cutting, bring back to room temperature and using a sharp
knife cut into 2-inch by 1-inch cookies, discarding edges that are uneven.
TIP: Cookies also freeze
well. Freeze uncut and bring to room temperature before slicing.
70 - 75 cookies
recipe from www.inmamaskitchen.com
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