PnM2010
LIF Infant
Member since 10/10 179 total posts
Name:
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Re: Rainbow Cookie Recipe
Ingredients:
9 ounces almond filling (Original recipe called for almond paste but I find the almond filling is moister and easier to use b/c you don't have to grate it)
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
red food coloring--to desired color
green food coloring--to desired color
yellow food coloring--to desired color
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted
Directions
1. Preheat oven to 350 degrees F. Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, mix almond filling with butter, sugar, and eggs. When mixture is fluffy and smooth, stir in flour to form a dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, one with yellow, and one with green food coloring. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers & put on cookie sheet. Spread green layer with raspberry jam, and top with yellow layer. Spread yellow layer with apricot jam, and top with pink layer. Enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight (I usually do it overnight b/c it's already been a long process and plus, the layers will set together better)
5. Put parchment paper on cookie sheet. Melt chocolate chips and spread THIN even layer on parchment paper...spread the chocolate to the size of the layers, about 9x13 (Make sure you don't put too much chocolate or else they will be difficult to cut).
6. Place layered cakes on top of chocolate and press down cakes into chocolate. Cover top and sides of cakes with remaining melted chocolate. I like to add chocolate sprinkles to the top like some of the bakeries, but you don't have to.
7. Refrigerate for a few minutes and then score the top & sides into small squares so that the chocolate won't crack when you try to cut it once chocolate is solid. Refrigerate for another hour (or until chocolate is completely firm).
8. Cut along the scored lines, sprinkle with powdered sugar, & serve.
They become more fluffy once they are warmed to room temperature after coming out of the fridge.
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