Rainbow Cookies
photo by scancan
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
36
ingredients
- 226.79 g almond paste
- 236.59 ml butter
- 473.18 ml flour
- 236.59 ml sugar
- 3 eggs
- 453.59 g seedless raspberry jam
- 113.39 g apricot jam
- 226.79 g semi-sweet chocolate chips
- 0.39 ml red food coloring
- 0.39 ml blue food coloring
directions
- Cream together almond paste, butter, eggs, and sugar.
- Add flour slowly. Mix until all combined.
- Separate dough into three equal parts in separate bowls.
- Add red food coloring to one bowl.
- Add blue to the other. You can color the other bowl if you prefer.
- Spray a cookie sheet with vegetable spray.
- Spread dough out onto tray.
- Repeat using remaining trays and dough.
- Bake 350°F for ten minutes.
- Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper.
- Take red cookie layer and spread with half of the raspberry jam.
- Place blue layer on top.
- Spread blue layer with raspberry jam.
- Place plain layer on top.
- Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer.
- After it has rested, dilute apricot jam in water and heat over stove.
- Spread thinly on top layer.
- Cool.
- Melt chocolate.
- Spread evenly on top of apricot jam.
- Refrigerate until chocolate has set.
- Cut into squares in the amount of your choice.
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Reviews
-
I loved these cookies and kept on eating them. Unfortunately no one was helping me out which is very bad for two reasons 1) What is wrong with everyone ? 2) I hate dieting. I think my kids are perhaps used to a lighter rainbow cake and these were pretty dense and very moist. I can't explain it otherwise since they were so beautiful and yummy. Made for PAC Fall '08.