Grease two 13x9x2" pan; line with waxed paper; greased paper. Prepare double recipe Basic Holiday Cookie dough, with the following changes: Substitute 1 tsp. Almond extract for vanilla; beat 1/2 cup almond paste with butter, margarine and sugar; add 1/4 cup milk with egg. Mix in red foold coloring, 1/2 cup finely chopped glaceed cherries. Spread half the batter in each pan. Bake at 350 F. oven for 15 minutes. Let cool in pans on rack 10 minutes. Carefully remove from pans; peel off paper. Cool.

Prepare another batch of Basic Holiday Cookie dough, with following changes: Substitute 1/2 tsp. Almond extract for vanilla; beat 1/4 cup almond apste with butter, margarine and sugar; stir 2 Tbsp. Milk into batter. Spread as abov in one prepared 13x9x2" pan. Bake; cool as above. Place one pink cake on bkaing sheet. Spread top with 1/4 cup strained apricot preserves. Top with white cake. Spread with 1/4 cup strained apricot preserves. Top with remaining pink layer. Weigh down overnight. Melt 3 ounces semisweet chocolate. Spread over top. Let stand to harden. Cut into 1 inch squares. Makes about 9 dozen Mc formatting by bobbi744@sojourn. Com

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