These remind me of the neapolitan ice cream we used to have as a treat when we were kids. I always wanted more chocolate than the other two, especially the pink one. Now I like all of them, although chocolate is probably still my favorite, and just like the ice cream, each layer of this cookie presents a different flavor. Because it is a "chillin" cookie, these can be made the day or night before, then refrigerated overnight.
Ingredients: 3/4 cup vegetable shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon almond extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoon vegetable shortening, 2 tablespoons cocoa powder, 1/2 teaspoon raspberry or strawberry extract (I used about 1 teaspoon of maraschino cherry juice), 1 egg white, slightly beaten, red food coloring.
Instructions: In a large mixing bowl, cream shortening and sugar. Add egg and almond extract; mix well. Sift flour with baking powder and blend into creamed mixture.
Divide dough into 3 equal parts. To one, add the 1 tablespoon vegetable shortening and the cocoa; mix well. To another portion, add a few drops of red food coloring and the raspberry or strawberry extract (or maraschino cherry juice). Blend well.
With plastic wrap, line a loaf pan, about 3x6 inches and 2 inches deep. Press the chocolate dough into the bottom of the pan and brush with egg white. Place the white dough over the chocolate dough; press together and brush with egg white. Place the pink dough on top, press and brush with egg white. Wrap the plastic around the three layers to cover the whole package. Chill several hours in the refrigerator (or overnight).
Preheat oven to 375 degrees. Remove the dough from loaf pan, unwrap and cut into 1/4 inch slices. Place on ungreased baking sheets about an inch apart and bake 10-12 minutes, or until firm and just starting to brown around the edges. Transfer to wire racks to cool.
Makes about 4 dozen cookies.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, 1997.
Cookies Rule!!!
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