1/2 c. butter
1/3 c. sugar
1 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
1 egg yolk (save white)
1/4 c. milk
1/2 to 1 c. raspberry jam
Frosting (recipe follows)

ALMOND PASTE FILLING:

1 egg white
3 whole eggs
3/4 c. almond paste
3 tsp. butter
1 tsp. vanilla
1/3 c. sugar
A little green food coloring

Cream butter. Add sugar and then vanilla, milk and yolk alternately with flour. Pat and spread into greased 10 x 14 inch pan. Leave a little flange up the sides. Spread with a thin layer of raspberry jam. Mix Almond Paste Filling ingredients and beat well until smooth. Pour over jam. Bake at 350 degrees for 35 to 40 minutes.

FROSTING:

3 tbsp. hot milk
1 tbsp. butter
1 tsp. vanilla
2+ c. powdered sugar
2 oz. melted chocolate

Combine frosting ingredients. Beat well and spread over cooled cookies. Slice when frosting is set.