- 1 c butter, softened
- 3/4 c sugar
- 1 egg yolk, lightly beaten
- 1 tsp vanilla extract
- 2 1/4 c all-purpose flour
- 1 tbsp unsweetened cocoa
- 1/2 tsp almond extract
- few drops of green food coloring
- 1 egg white, lightly beaten
1.Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk. Divide the mixture among 3 bowls.
2.Beat the vanilla extract into the first bowl. Add 3/4 cup of the flour to the mixture and stir until combined. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes.
3.Add the flour and cocoa to the second bowl and stir until combined. Shape into a ball, wrap in plastic wrap, and chill in the refrigerator.
4.Beat the almond extract into the third bowl. Add the remaining flour and stir and stir until combined. Mix in a few drops of green food coloring, then form into a ball, wrap in plastic wrap, and chill in the refrigerator.
5.Preheat oven to 375. Line 2 large baking sheets with parchment paper. Roll out each piece of dough between 2 sheets of parchment paper to rectangles. Bush the top of the vanilla dough with a little beaten egg white and place the chocolate rectangle on top. Brush this with a little beaten egg white and place the almond rectangle on top.
6.Using a sharp knife, cut into 1/4 inch think slices, then cut each slice in half. Place on the baking sheets and bake in the preheated oven form 10-12 minutes. Let cool for 5-10 minutes, then transfer the cookies to wire racks to cool completely.
Recipe found in 1001 cupcakes, cookies and other tempting treats