Monday, November 28, 2011

Tri-Color Cookie Recipe

Everyone loves Tri-Color cookies; but forget about the store bought cookies they just taste like flour.  You can make these yourself and they will be the best cookies you have ever had.

What You Need:
- 1 Box of Pound Cake (and any ingredients on the box)
- 1 oz. Bottle of Almond Extract
- Red and Green Food Coloring
- Apricot Preserves
- 1 Box of Baker's Semi-Sweet Chocolate 
- Three 11X7 Pans
- A Double Boiler or Chocolate Melter (I prefer the double boiler for these cookies)

Preheat: As directed by the box of pound cake

Start making these cookies by following the pound cake recipe.  Mix in half of the bottle of almond extract, this doesn't have to be perfect just approximately half.  Next separate the batter evenly into three different bowls, now you are going to color the batter.  One bowl will not be colored at all, one bowl will be red, and the last bowl will be green.

Spray each of your pans and coat them with flour before pouring one color in each pan.  Put the pans in the oven for 12 minutes.  While the cakes are in the oven cover the bottom of a cookie sheet in tin foil, this is where you will layer your cakes.  First take the green cake out of the pan and put it onto the foil covered cookie sheet.  Next coat the top of your green cake in a layer of apricot preserves, this should be a thin layer.  Then put your "white" cake for the next later, cover this layer in apricot preserves as well.  Some people prefer raspberry but I am not one of those people :P.  Finally layer the red cake on top (DO NOT PUT PRESERVES ON TOP OF THIS LAYER).

Next you will melt half of your chocolate (four squares if you are using Baker's).  Melt the chocolate in your double boiler.  Using a spatula spread the chocolate over the top of your layered cakes and on the sides.  Coat as much of the cakes as you can.  Now put the cake into the freezer for about 15 minutes or until the chocolate hardens.  After the chocolate has hardened you are going to flip the cake so you can coat the bottom of the cake.  Melt the remaining four squares and cover the rest of the cake.  

Before putting the cake back in the freezer use a knife to mark where you will cut.  If you outline your cutting marks before the chocolate is hard it will be easier for your to cut the cake later.  Only outline the marks, do not actually cut through the cake.  Place the cake back in the freezer until the chocolate is hard and then cut them into cookies.


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