1/2 c. butter
1/3 c. granulated sugar
Yolk of 1 egg combined with 1/4 c. milk & mixed well with fork
1/2 tsp. vanilla
2 c. flour combined with 1/2 tsp. baking soda
1/2 c. raspberry jam

ALMOND PASTE FILLING:

1 egg white, unbeaten
3/4 c. (1/2 lb.) almond paste
1/3 c. granulated sugar
1 tsp. vanilla
3 tbsp. butter, softened
3 whole eggs
A few drops green food coloring

CHOCOLATE ICING:

3 tbsp. hot milk
1 tbsp. butter, softened
1 tsp. vanilla
About 2 c. confectioners' sugar
2 oz. baking chocolate, melted

For dough: With electric mixer or spoon, cream butter thoroughly. Add sugar a little at a time and beat well. Add vanilla, then the yolk and milk, alternately with flour and soda, forming a very soft dough that can be spread with your hand into a baking sheet. Pat and spread dough, using hand, into a lightly greased baking sheet, 10 x 14 inches, having dough come up to top on all sides.

Place wax paper and another flat pan over dough and press down to flatten dough evenly. Remove paper and upper pan; place pan with dough in refrigerator while preparing filling.

With a fork beat 1/2 cup red or black raspberry jam. Other jams or jellies can be used, but they must not be lumpy. Pour jam onto chilled dough and spread as evenly and smoothly as possible, using a fork.