Seven Layer Cookies

Recipe by Diana Adcock
READY IN: 45mins


  • 1
    lb butter, room temp
  • 6
    teaspoons almond extract
  • 2
    cups flour
  • 2
    cups sugar
  • 1
    tablespoon baking powder
  • red, yellow and green food coloring
  • 2
    lbs dark chocolate, divided
  • 1
    (18 ounce) jar apricot preserves or (18 ounce) jar seedless raspberry jam (or 1 smaller jar of each)
  • Pam cooking spray
  • 1
    (6 ounce) jar chocolate sprinkles


  • Preheat oven to 350 degrees.
  • In a large bowl beat eggs.
  • Beat in the butter, almond extract, and flour.
  • Mix in the sugar and baking powder.
  • Divide into 3 bowls.
  • In one bowl add the red food coloring.
  • In one bowl add the yellow food coloring In the last bowl add the green food coloring.
  • Spray a 12x18 inch pan with pam-bottom and sides.
  • Spread red mixture in pan first.
  • Bake for 10 minutes or until done.
  • To remove from pan place parchment paper on top and flip onto a hard surface.
  • Spread with half the preserves.
  • Repeat baking process with yellow batter.
  • Flip onto red jam layer.
  • Repeat with jam on yellow layer.
  • Repeat baking process with green batter.
  • Place green layer on top.
  • Melt chocolate in top of a double boiler.
  • Spread a even thick layer on top.
  • Place in fridge to harden-this shouldnt take more than 15-20 minutes tops.
  • Once hard remove and flip onto a hard surface and spread remaining chocolate on top and sides of product.
  • Cover top with sprinkles.
  • Place in Fridge until hard.
  • With a hot knife cut into small cubes and serve.