Angel Cookies

Answer 1

Ingredients

• 1 8 oz. can almond paste
• 1 1/2 cups butter
• 1 cup sugar
• 4 eggs, separated
• 1 tsp. almond extract
• 2 cups sifted flour
• 1/4 tsp. salt
• apricot or raspberry jam 6 oz. semi sweet Chocolate Chips

Instructions: Grease 3 13x9x2 inch pans. Line with waxed paper. Grease again. Set aside. Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes. Beat in flour and salt. Mix well. Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture. Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color into pans and bake at 350F for 15 minutes. Remove from pans and onto large cutting board lined with waxed paper. Place green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour. Melt chips over low flame, with a drop of il mixed in to make it smooth and shiny. Spread chocolate on top and sides of cake. Refrigerate until chocolate is firm. Turn cake over and spread more chocolate on top. Refrigerate again. When chocolate is dry you cut cake into small rectangles. Notes:

Answer 2

Ingredients

• 1 box angel food cake mix
• 1 bag dried fruit finely chopped
• 1/2 cup water
• Preheat oven to 400 degress F.
• Combine cake mix and water; stir in the fruit.
• Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely.
• Cals: 76
• Fat: 1g

Carbs:18g