Rainbow Cookies

• 1 c. sugar
• 3 sticks butter
• 4 eggs (beaten)
• 1 can almond filling
• 2 c. flour
• 1 1/2 tsp. vanilla
• 1 jar seedless raspberry preserves
• red, green and yellow food coloring
• 1 bag chocolate chips

Cream butter and sugar. Add almond filling and beat. Add eggs and mix. Mix in in 1/2 c.amounts. Add vanilla. This makes 6 c. of batter. Separate into 3 bowls - 2 c. each. Add food coloring each color to each bowl. Grease 3 smal cookie sheets. Spread batter onto each sheet. Bake each at 350 for 10 minutes until spongy. Cool.

Line the bottom of a large cookie sheet with waxed paper - grease- then invert baked green lay Spread With preserves then inbert yellow layer onto this one and spread with preserve Then invert red layer then cool. Melt chocolate chips in microwave or on double boile Spread onto top and sides of cake. Cool in refrigerator until hard enough to cut. With sharp knife, cut into 48 equal pieces

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