SHORTBREAD BASE:

1/2 c. butter
1/4 c. brown sugar
1 c. flour

Cream butter and sugar and add flour. Pat down in greased 9"x9" pan. Bake at 350 degrees for 5 to 8 minutes. Cool. Spread raspberry jam over base.

TOP LAYER:

1/2 c. butter
2/3 c. sugar
2 eggs, well beaten
2/3 c. rice flour
1 tsp. salt

Blend butter and sugar well. Mix in other ingredients. Divide batter in half and add red and green food coloring. Drop mixture by teaspoon alternating colors over base. Bake at 350 degrees for 35 minutes. Cool.

ICING:

2 tbsp. butter
1 1/2 c. icing sugar
2 tsp. warm milk
Almond flavoring