Italian Tri Colored Cookies

Italian Tri-Colored Cookies made by Maria D'Angelo. Rainbow Cookies.
Ingredients:
6 large eggs, room temp
3 sticks salted butter, room temp
3/4 cups granulated sugar
1 tsp vegetable oil
1 Tbsp pure almond extract
1cup AP flour
1 tsp baking powder
red and green food dye
apricot preserves or jelly
2 cups semi-sweet chocolate morsels (1 cup per side)
3 baking pans - 11 3/4 x 9 1/4 x 1 1/2
Process:
1. Preheat oven to 350F
2. Put butter into bowl and mix along with sugar and vegetable oil.
3. Add the eggs, one at a time and mix. Add the almond extract and mix.
4. Add the flour and baking powder and mix for one minute.
5. Separate batter evenly into three bowls. Add green food dye to one bowl and mix. Add red to other bowl and mix. Leave third bowl plain.
6. Lightly grease 3 baking pans with Pam spray and distribute batter onto each.
7. Bake for 10-12 minutes and let cool completely.
8. Put some parchment paper onto counter-top or cutting board and flip the red cake onto it. Spread apricot preserves on it.
9. Place white cake on top of the red and spread apricot preserves on it. Add the green layer to it (do not add preserves to this layer).
10. Melt one cup of the chocolate morsels in microwave (about 30 seconds, mix in between) and spread on top of cake.
11. Place cake in refrigerator until the chocolate sets.
12 Put parchment paper down on your workspace, flip cake over, melt the other cup of chips and spread on cake.
13. Put cake back in fridge until the chocolate sets. Take cake out and let sit for 30 mins then slice as desired.