ITALIAN RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, beat the eggs with a hand mixer, add the sugar and mix, add the flour and mix, add the butter and mix, add the almond extract and mix and add the baking powder and mix. Separate cookie mixture evenly into 3 bowls. Put red food coloring into the first bowl, yellow into the second and green into the third. Mix each bowl separately and pour each bowl into 3 separate greased 7" x 11" pans (or any square brownie pan). Bake for 15 minutes or until the top gets SLIGHTLY browned. Cool for 5 minutes. In a small bowl add the oil and the chocolate chips and microwave on high for about 2 minutes--stirring every 30 seconds, until chocolate has completely melted. Flip the red layer on a piece of wax paper. Spread a thin layer of apricot preserves on the top of the red layer and remove all the chunks. Flip the yellow layer on top of the red layer. Spread apricot preserves on top of the yellow and remove the chunks. Flip the green layer on top of the yellow. Take the melted chocolate and spread it over the top and sides until the coloring is covered. Place it in the refrigerator until the chocolate hardens. Flip the cookies over and remove the wax paper. Cover the bottom (red) with chocolate. Place back into the refrigerator and let the bottom harden. Once all the chocolate has hardened, cut the cookies with a sharp knife. Makes about 64 cookies. **NOTE: Do not cut the cookies until you are ready to serve or package them. The chocolate covering keeps them fresh. Alternate colors with the seasons or holidays!