Foodie Friday: Tri-Color Cookies (a.k.a. Venetians)

After a long week of shopping, wrapping, shopping, working, eating, drinking, and SHOPPING, I am finally sitting on my couch. This is a big deal, people! I don’t think I’ve seen this couch all week, and this is where my best blogging is done.

I do feel bad for neglecting the blog, but I’m sure you’ve all been just as busy, with very little time to read. I owe you a Foodie post. What better recipe to share right before the holidays than my favorite Christmas cookies?

P1000852

Venetians—also called tri-color cookies or rainbow cookies—are a family tradition, and no one in this world makes them better than my grandmother, Mary. They are not too difficult, but definitely time consuming. So if you’re interested in trying to make these at home, make sure you carve out a good half-day. Take your time and have fun!

Ingredients

  • 1 can almond paste
  • 3 sticks softened butter
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon almond extract
  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • Food coloring : red, green, yellow
  • 12 oz. jar apricot preserves + 1 tbs sugar
  • 1 large bag semi sweet chocolate chips
  1. Grease  three 13×9 pans (cookie sheets)
  2. Line with wax paper & grease again
  3. Break up almond paste in large bowl, add butter, sugar, egg yolks and almond extract
  4. Beat with electric mixer until light and fluffy – 5 minutes
  5. Beat in flower and salt
  6. Beat egg whites until peaks form in a small bowl.
  7. With wooden spoon stir in almond mixture
  8. Divide into 3  bowls, add food coloring to each bowl: one red, green and yellow
  9. Add more food coloring for a brighter color
  10. Spread in to pans, bake 15 minutes, or until edges are golden
  11. Allow to cool, heat apricot preserves, strain & spread ½ of the warm preserves over green layer, spread to the edges. Put yellow layer on top and spread with remaining preserves. Put red layer on top of yellow
  12. Melt chocolate over hot water, add 2 drops of almond extract a few drops of water to desired consistency, should be on watery side, not thick, so that it’s easy to spread
  13. Spread on top using half of chocolate. Refrigerate. When chocolate is hard, turn upside down and spread remaining chocolate on top. Let dry 30 minutes in refrigerator

Cut into one-inch pieces, and enjoy!

 

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