Anna's Rainbow Cookies

• 8 oz almond filling (the one in the box)
• 1 cup sugar
• 4 eggs
• 1½ cups butter (softened)
• 1¼ tsp almond extract
• 2 cups flour
• green food coloring
• yellow food coloring
• red food coloring
• raspberry preserves (with seeds)
• apricot preserves
• 6 oz semi-sweet chocolate
• 2 Tbs milk

Preheat oven to 350º.

Mix almond filling and sugar in an electric mixer set to high. Add one egg at a time and mix until smooth. Add butter and almond extract and mix again. Add the flour and mix until smooth.

Divide the dough evenly into three bowls. Add food coloring to each bowl and mix well. Bowl 1: yellow - Bowl 2: green - Bowl 3: red plus a little yellow.

Grease the bottom and sides of three 9 X 12 pans. Spread one color of dough into each pan. Bake 12 to 15 minutes at 350ºF. Remove from oven and let cool for one hour.

Invert the green cake onto a cookie sheet lined with parchment paper and spread raspberry preserves on top of the cake. Invert the yellow cake on top of raspberry preserves and spread apricot preserves on top of the yellow cake. Invert the red cake on top of the apricot preserves. Place a sheet of parchment paper on top of the red cake and place a very heavy book on top. Refrigerate overnight.

The next day, melt chocolate and milk in a double boiler on low heat. Spread the chocolate onto the top layer of the cake and top with colored sprinkle balls. Refrigerate for at least an hour before cutting. Can be frozen up to three months.