Our home, during the Christmas holiday season when I was a kid, was pretty typical and nothing out of the ordinary.
The decorating was done by my dad (picture Clark Griswald from National Lampoon’s Christmas Vacation, not joking ask my brother if you don’t believe me) and he always had to put the most stuff up and have our house be the best decorated. Seriously, as much as he had to outdo himself and the neighbors, too each year, he also would end up using a few choice four letter words by the end, especially when stringing the lights. It never seemed to fail by the way, because the old adage held true in our house about one bulb went out and they all did. I remember not so fondly sitting hearing him grumble while trying every damn bulb to usually find it was the last one he tried. Fun times, so not (but I do love my dad)!!
What is Christmas with out cookies? Ask my mother, who god love her hated cooking, but loved baking. She would put Betty Crocker to shame with her baking at Christmas time (no fooling we would have a dozen tins with all different kids of cookies). We had might not have dinner cooked, but we could always eat cookies, because we had truly a ton. But then again you would never hear me complain, because I love cookies (the sweeter the better) and if I could live on cookies I would!
One of my favorites was The Three Colored Cookies. A friend of my mom’s, actually typed this recipe up and shared it with her when I was in grammar school and she has made it every year at at this time since.
I might have aged a bit, married and have my own kids, but we are still making these cookies this year come hell or high water. Earlier this week, I asked my mom for the recipe to look it over and she took it out of her recipe box (more like a million pages wrapped with a big fat rubber band that is holding on for dear life). It was still on the same type written page (the more things change the more they stay the same) and examined it. Then, I thought I blog now, why not share this classic recipe with all my wonderful readers (mom made sure to tell me that I need to let everyone know it is her recipe).
So without further ado, I am sharing my mom’s recipe for Three Colored Cookies (Yes, mom I gave you credit, because it is your recipe).
Three Colored Cookies:
- 8 ounces of almond paste
- 2 sticks of margarine (not butter)
- 1 cup of sugar
- 4 eggs — separated (whites saved)
- 2 cups of flour
- 1 tsp. baking powder
- 1 package of chocolate pieces (6 ounces)
- 1/4 cup of apricot preserves
- 1/4 cup red raspberry jam (seedless)
- Blend first four ingredients, add flour and baking powder. Beat egg whites separately and fold in.
- Separate batter evenly in 3 different bowls: One red, one yellow, and one green.
- The batter is like paste now. Spread evenly in 8 1/2 x 11″ pans (make sure to all three spray pans)
- Cook for about 10 minutes until edges are slightly brown (test with fork in the middle and make sure not to overcook).
- Turn first layer over on a large enough cutting board (this will be the red one). Cool it and then spread with raspberry jam.
- Place second (yellow) layer on top of the first. Again cool and then spread apricot preserves on top.
- Place last layer on top and then apply heavy pressure (heavy book like dictionaries) for 3-4 hours.
- Now melt the chocolate pieces in double boiler and spread on top layer.
- Freeze for 10 minutes. Wait for 1/2 hour and then cut into cookies.
Hope you enjoy these from our family to yours!!
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