By: Kelli Whitman (Townsquare Media Intern)

Tri-color cookies, or how I like to call them, rainbow cookies, are a staple in my household during the Christmas season. We usually freeze the whole batch until Christmas, but they usually don’t all make it until then!

Credit: TSM

What you will need:

-   7 or 8 oz. roll of almond paste
-   3 sticks of butter
-   1 cup granulated sugar
-    4 eggs, separated
-    1 tsp. almond extract
-    2 cups all-purpose flour, sifted
-    ¼ tsp. salt
-    10 drops each red and green food coloring
-    18 oz. jar of apricot preserves
-    4 squares of semi-sweet chocolate

Preheat oven to 350 degrees. Grease three 13 x 9 x 2 pans, line with wax paper, and grease again.

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In a large bowl, add almond paste, butter, sugar, egg yolks, and almond extract. Beat with an electric mixer for about 5 minutes, or until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites. Fold in almond mixture with a wooden spoon. Spread 1 ½ cups of mixture in to one of the prepared pans.  Remove another 1 ½ cups of the mixture, add the green food coloring, and spread on another pan. Do the same with the remaining mixture, only with the red food coloring.

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Bake for 15 minutes, or until the edges turn golden brown. Heat the apricot preserves and strain. Spread half of the preserves over the green layer. Slide the yellow layer on top and spread the remaining preserves on the yellow layer. Slide the pink layer on top. Cover with plastic wrap and weigh down with heavy books. Refrigerate overnight.

Credit: TSM

Melt the chocolate and spread over the top and let dry, about 30 minutes. Trim away the edges and cut into 1 inch pieces. Be careful because you can’t just have one of these cookies!