Neapolitan Cookies

¾ cup vegetable shortening        

1 cup granulated sugar         

1 egg                                      

1 tsp almond extract             

2 cups all-purpose flour       

1 tsp baking powder             

2 tbsp vegetable shortening 

2 tbsp cocoa powder            

½ tsp raspberry or strawberry extract   

1 egg white, slightly beaten

Red food coloring

What to do:

In a large bowl, cream ¾ cup shortening with sugar. Add

egg and almond extract; mix well. Sift flour with baking

powder. Blend into creamed mixture.

Divide the dough into 3 portions. To one add 1 tbsp shortening

and cocoa. To another, add a few drops of red food coloring

and raspberry extract (or strawberry jam 2-3 tbsp). Blend well.

With plastic wrap, line a loaf pan, about 3 x6 inches and 2 inches

deep. Press the chocolate dough into the bottom of the pan and

brush with egg white. Place the white dough over the chocolate

dough, press together and brush with egg white. Place the pink

dough on top, press and brush with egg white. Wrap the plastic

around the three layers to cover the whole package. Chill several

 hours in the refrigerator.

Preheat oven to 350 F. Remove dough from loaf pan and cut

into ¼ inch thick slices. Bake on ungreased sheet for about 7

minutes, or until firm. Transfer to racks and let cool.