Italian Cookies

I bought a roll of almond paste and later realized I couldn't just eat it plain (i guess I should say I shouldn't eat it plain because I certainly could). I found a recipe for Italian Cookies that looked delicious. It was fun making and dying the layers, and it tasted great. I decided I didn't want to use shortening in the frosting layer...big mistake. It turns out the butter just doesn't do volume like shortening does. It still tasted good but it could have been prettier. Freshly made they were great! Every day you could taste them getting not as great (still delicious though). The problem was the apricot jelly between the layers absorbed into the cake layers. Not the worst, but if you try this I recommend serving it immediately. I'll certainly try this again though!