Rainbow Cookies Recipe #168117
I'm from New York and trying to find a good baker in Florida to buy these has been hard, so I made my own and they are a hit. I usually have to make double batches because they are gone the first day!
by Chef #318027
1¼ hours | 15 min prep
SERVES 36 -98
- 8 ounces almond paste
- 1 cup butter
- 2 cups flour
- 1 cup sugar
- 3 eggs
- 16 ounces seedless raspberry jam
- 4 ounces apricot jam
- 8 ounces semi-sweet chocolate chips
- 6 drops red food coloring
- 6 drops blue food coloring
- 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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5 stars