Hello everyone I thought today I would put a little color into your lives. How about this Italian Rainbow cookie recipe? With Spring in the air I thought this would be so pretty to serve your friends and family. I had a bright idea from another article I saw featured with a rainbow cake too. I plan to make my fabulous Watergate cake rainbow for the month of April. Hope this adds a little color to your life too. To make it even better if you bring a friend in April to my new restaurant with this article you can get a free dessert. Happy Eating!

2/3 cup blanched hazelnuts or macadamia nuts

2/3 cup confectioners’ sugar

1 egg white 4 eggs

1 cup sugar

1 cup butter, melted and cooled

1 ½ tsp. rum extract

1 cup of all-purpose flour

½ tsp. salt

6 to 8 drops red food coloring

6 to 8 drops green food coloring

2 Tbsp. seedless strawberry jam

2 Tbsp. apricot preserves

1 cup (6oz.)dark chocolate chips

1 tsp. chortening

Place hazelnuts in or Macadamia nuts (more common) in food processor; cover and process until ground.

Add confectioners’ sugar and egg white; cover and process until blended.

In a large bowl, beataeggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored.

Gradually beat in the macadamia mixture, then the butter.

Beat in rum extract.

Combine flour and salt and add to egg mixture.

Divide batter into thirds.

Stir red food coloring into one portion of batter; stir green food into another portion.

Leave remaining batter plain.

Spread one portion into each of three well-greased 11-in.x7-in.

baking dished.

Bake at 375 degree for 10-12 minutes or until a toothpick inserted near the center comes out clean and edges begin to brown.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place red layer on a waxed paper lined baking sheet; spread with strawberry jam.

Top with plain layer; spread with apricot preserves.

Add green layer; press down gently.

In a microwave, melt chocolate chips and shortening; stir until smooth.

Spread half over green layer.

Refrigerate for 20 minutes or until set.

Turn over; spread remaining chocolate over red layer.

Refrigerate for 20 minutes or until set.

With a sharp knife, trim edges.

Cut rectangle lengthwise into fourths.

Cut each portion into quarter inch slices.

Katherine Aras

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