Rainbow Cookies

6 eggs
1 1/2 cups sugar
1 1/4 cups flour
3 sticks melted butter (do not use vegetable margarine)
Raspberry preserves
6 oz. Semisweet chocolate chips
Red, green, & yellow food coloring
3-4 Tbsp. Vegetable oil

Beat eggs and sugar. Add flour and beat well. Add melted butter. Divide dough into 3 bowls (2 cups each). Make 1 bowl red, 1 green and 1 yellow.

Grease and flour 3 11x7x1½ pans. Bake 2 pans together first, then the third. Bake at 375°F for 10-12 mins. (Turn pans twice while baking for more even cakes) When cool, put the green cake on the bottom, spread raspberry preserves on top (very thin), then put the yellow cake on top of the green. Spread preserves on the yellow cake and top with the red cake. Cut into 6 strips.

Melt chocolate chips with 3-4 Tbsp. vegetable oil. Place each strip on a piece of foil and spread chocolate on the tops and sides of each one. Refrigerate when chocolate hardens. Wrap tightly with foil and keep refrigerated or frozen. Slice when ready to serve.

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