Italian Rainbow Cookies Recipe



1 lb almond paste

1 lb cake flour sifted twice

1 lb butter unsalted

8 egg yokes

1/2 lb  sugar

7 whole eggs

1/2 lb powder sugar

1/4—1/2 teaspoons baking power

1 grated orange rind

1 tablespoon or more & vanilla

Cream almond paste and butter, add granulated sugar, and then powder sugar,
Orange rind and vanilla add eggs one at a time, add baking powder, and then
Flour. Divide batter into two bowls – one without red color, the other without.

Prepare 2 cookie sheets greased with wax paper.

Bake 375 oven 20 – 25 minutes

Cool the cakes, prepare, melt the sweetened bakers chocolate,
Spread chocolate onto the cake, and then put them together.
Cut them diagonal

POUND CAKE - Mom's notes said it was for the pink and white cookies

This cake batter may be enriched with l lb of almond paste.

Mix the broken-up paste with the sugar before creaming it with

the butter.  The batter may be baked in four 9-inch cake pans

for 30-35 minutes.

1 lb butter, softened

2 cups sugar

10 eggs

2 tbsp vanilla extract or bandy

4 cups cake flour

Cream the butter well, add the sugar gradually. And cream the mixture until it

is light and fluffy.  Add the eggs, two at a time, beating well after each addition.

Sift the flour twice and add it gradually to the batter, beating until smooth.  Pour

the mixture into three loaf pans that have been butter, floured and lined with

parchment paper.  Bake is a preheated oven for 1 hour and 15 minutes, or until

a tested inserted in the middle comes out clean.