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Receta Tri Color Cookie Squares
by Global Cookbook

Tri Color Cookie Squares
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  Raciónes: 12

Ingredientes

  • 6 x Large eggs, divided
  • 1 1/2 c. Sugar, divided
  • 3 c. Flour, divided
  • 3 tsp Almond extract, divided
  •     Red, yellow, and green food coloring
  • 1 1/2 c. Margarine, divided, (each 1/2 c. melted, cooled, and reserved separately)
  • 1 jar , (32 ounce.) raspberry jam
  • 1/3 c. Margarine
  • 1/2 c. Cocoa
  • 1/3 c. Non-dairy creamer
  • 1 tsp Vanilla extract
  • 2 1/2 c. Confectioners' sugar

Direcciones

  1. Note: The batter must be divided in three and mixed separately. Don't mix the entire recipe at once.
  2. Preheat oven to 350 degrees. Grease three 10 x 15" jelly roll pans and line with wax paper.
  3. Layer 1: In a mixer bowl, combine two Large eggs and 1/2 c. sugar. Beat well. Add in 1 c. of flour, 1 teaspoon almond extract, and a few drops of yellow food coloring. Continue beating for 2 min. Mix in 1/2 c. melted and cooled margarine. Pour into a prepared jelly roll pan, spreading batter to all corners. Bake for 12 min. Cold on cake rack.
  4. Layer 2: Repeat above but instead add in a few drops of red food coloring.
  5. Layer 3: Repeat above but instead add in a few drops of green food coloring.
  6. To assemble: Turn first layer out of pan, upside down on clean aluminum foil. Spread well with 1/2 c. raspberry jam. Turn second layer on top of first and press gently, making sure layers are completely joined. Spread with jam and press third layer on top. of second layer.
  7. Glaze: In a 1-qt saucepan heat margarine, stir in cocoa. Cook 1 minute.
  8. Remove from heat. Stir in remaining ingredients and mix till smooth.
  9. Spread on cake while warm. Let cold and harden.
  10. Once cold cut into 2 x 1" cookies.