Christmas cookies have had their hold on me this season… and I dare say I’m ready for an exorcism!
Last weekend my co-worker Rebecca hosted a cookie making party, which I embraced as a step in letting go of my sugar addiction. I think over-indulgence is a good first step in saying good bye. Many wonderful flavors came together to tempt us that afternoon:
- toffee flavored Lace Cookies
- salty buttery, ground almond coated Jam Thumbprints
- chewy sweet Coconut Macaroons
- soft Cranberry White Chocolate Chip Cookies
- chocolately No Bake Chocolate Oatmeal Drops
- communally decorated Often Obscene Sugar Cookies
My contribution to this affair were my Mom’s Ribbon Layer Cookies, a sweet addictive almond flavored morsel:
Ribbon Layer Cookies
Preheat oven to 350°F.
Blend together till smooth:
- 8 ounces almond paste
- 1 cup sugar
- 4 eggs
Mix in to the above mixture:
- 1 1/2 cups softened butter
- 1/2 tsp almond extract
When the above mixture is smooth and all the ingredients incorporated, mix in:
- 2 cups flour
Divide the batter into three equal parts, approximately 1¾ cups of batter each. Leave one part naturally colored, and color the two remaining parts: one with green food coloring, and the other with red food coloring.
Bake each batter color separately in a 9 x 13 inch baking dish lined with wax paper. Spread the alloted batter thinly and evenly in the baking dish and bake for 15 minutes each at 350°F. Lift out the wax paper lined cakes and cool on a wire rack.
Assembly: place the green layer of cake on a foil covered cookie sheet that has been turned upside down, (making it seemingly without sides). Spread approximately 2-3 Tbs raspberry jam evenly on the cake layer. Next, carefully place the white cake layer on top of the jam covered green layer and cover its top with 2-3 Tbs raspberry jam. Lastly place the red layer of cake on top of the white layer creating a red-white-green jam layer sandwich. Place foil or wax paper over the top red layer, and cover with a cookie sheet. Weigh down the layered cakes with 2 -28 ounce cans of tomatoes (or something equal in weight) and refrigerate over night.
Icing: in a sauce pan over low heat, melt:
- 2 ounces unsweetened chocolate
- 2 Tbs butter
Whisk in 2 cups of icing (powdered) sugar, and slowly add 3-6 Tbs hot coffee until a smooth consistency is achieved. Cool slightly and pour over the top of the layered cakes. allow to set up approximately 30 minutes before slicing into square shaped bites (tiny is better).
These are such tempting sweet little bites. I should warn you, there will be no resting while they are in the house!