Cherry Stacks

makes about 9 dozen.

Cherry Stacks
Yield: about 9 dozen Prep 20 mins Bake 350°F 30 mins

Ingredients

  • Double recipe of Basic Holiday Cookie dough (see www.familycircle.com)
First batch:
  • 1 teaspoon almond extract
  • 1/2 cup almond paste
  • 1/4 cup milk
  • Red food coloring
  • 1/2 cup finely chopped glaceed cherries
Second batch:
  • 1/2 teaspoon almond extract
  • 1/4 cup almond paste
  • 2 tablespoons milk
  • 1/2 cup strained apricot preserves
  • 3 ounces semisweet chocolate

Make It

1. Grease two 13 x 9 x 2-inch pans; line with waxed paper; grease paper.

2. Prepare two batches of Basic Holiday Cookie Dough, with the following changes: in one batch, substitute 1 teaspoon almond extract for vanilla; beat 1/2 cup almond paste with butter, margarine and sugar; add 1/4 cup milk with egg. Mix in a few drops of red food coloring and glaceed cherries.

3. Spread half the batter in each pan. Bake at 350 degrees F for 15 minutes. Let cool in pans on rack 10 minutes. Carefully remove from pans; peel off paper. Cool completely.

4. Prepare second batch of Basic Holiday Cookie dough, with the following changes: Substitute 1/2 teaspoon almond extract for vanilla; beat 1/4 cup almond paste with butter, margarine and sugar; stir 2 tablespoons milk into batter. Spread in one prepared 13 x 9 x 2-inch pan. Bake as above; cool.

5. Place one pink cake on baking sheet. Spread top with 1/4 cup apricot preserves. Top with white cake. Spread with remaining 1/4 cup apricot preserves. Top with remaining pink layer. Weight down overnight.

6. Melt 3 ounces semisweet chocolate. Spread over top. Let stand to harden; cut into 1-inch squares.