Napoleon Cookies
	 (Tri-color cookies with chocolate on top)

Recipe:
1 can (3 ounces) almost paste
1 cup butter or margarine, softened
1 cup sugar
4 egg yolks
4 egg whites
2 cups sifted flour
20 drops of red food coloring
12 drops of green food coloring
Red raspberry jam (12 oz. can)
Apricot preserve (12 oz. can)
1 package (6 oz.) semi-sweet chocolate morsels

Other supplies you will need:
3 13x9x2 inch pans
wax paper
Saran wrap/plastic wrap
cutting board/something big enough to cover entire top surface of cookie layer

(possibly some books to help weigh it down)
sharp knife
PATiENCE =)

Preheat oven to 350 degrees.

Separate egg whites from egg yolks.  Beat egg whites until soft peaks form.
Set aside til later.

In LARGE bowl, mix the first four ingredients (almond paste, softened butter
OR margarine, sugar, egg YOLKS) together at medium speed until light and
fluffy.  Then add flour and blend well together.  Add the beaten egg whites to
the almond butter mixture, stirring well until all is blended.

Remove 1.5 cups of the batter into another bowl, stir in red food coloring.
Spread colored batter into a prepared pan (a 13x9x2 inch with greased bottoms,
which then have wax paper over them)  Repeat process with green food colored
batter in a second pan.  Pour remaining batter into the third pan.

Bake 10 to 15 minutes or until edges are golden brown.  Invert onto wire
racks, remove pans, turn layers right side up and cool completely.

Spread raspberry jam evenly over green layer.  Top with yellow layer.  Spread
apricot preserves over the yellow layer and top with the pink layer.  Cover
with plastic wrap.  Set cutting board on top to weigh down.  Refrigerate
overnight.

Next day, melt chocolate pieces.  Spread melted chocolate over top of cake.
trim edges with a sharp knife.  Let frosting dry slightly.

Cut cake cross-wise into 24 (.5 inch wide) strips.  Cut each strip into four
pieces.  Makes 8 dozen. Since flavor improves with time, it is best to make
and frost cookies at least one day before serving.