Rainbow Cookies
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5.0
3 reviews
Excellent
Rainbow Cookies
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These Rainbow Cookies or 7 layer cookies are packed full of almond paste and sandwiched with seedless raspberry jam. They’re topped with a layer of chocolate too!
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Ingredients
- 1 cup butter room temperature
- 8 oz. almond paste
- 1 cup granulated sugar
- 5 eggs
- 1 tsp. almond extract
- 1/2 tsp. salt
- 3/4 cup all-purpose flour
- 3 – 4 drops red gel paste color
- 3 – 4 drops green gel paste color
- 1/2 cup seedless raspberry jam
- 1/2 cup semi-sweet chocolate chips
- 1 tsp. shortening
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Instructions
- Preheat oven to 350 degrees. Line an 11×7 pan with parchment paper and spray the sides with non-stick cooking spray.
- In a mixing bowl, add in the butter and almond paste. Mix until the almond paste is thoroughly incorporated into the butter. Sometimes the almond paste can be difficult to incorporate.
- Add in the sugar and mix until light and fluffy.
- Add in the almond extract and eggs one at a time. Mix until incorporated and then add the next egg. Scrape down the sides after each egg.
- Add in the salt and flour and mix until combined.
- Divide the batter into 3 equal parts.
- Add red to the first bowl and green to the second bowl. Mix until combined.
- If you have three 11×7 pans, spread one color evenly in each pan. If you only have one pan, spread one color into the pan. You’ll have to spray it again with non-stick cooking spray and line with parchment paper for each color.
- Place in the oven and bake for 12 – 13 minutes just until done. Try not to let the cakes to brown up.
- Let cool for 10 minutes and slide the parchment paper with the cake on it out. Don’t flip the cake out because the top will stick and become a mess.
- Repeat with each cake if you only have one pan.
- Once all the cakes are cooled, start adding jam to each layer. Begin with green cake. Spread a thin layer of seedless raspberry jam all over the cake. Make sure to cover all the edges and corners.
- Add on the white layer of cake and repeat with jam. Add on the red cake.
- Add the semi-sweet chocolate chips and shortening in a glass bowl and microwave for 30 seconds. Stir and microwave for another 30 seconds. Repeating stirring and microwaving for 30 seconds until the chocolate chips are completely melted.
- Spread the chocolate chips on the red cake. You can add a little design by wiggling your spatula back and forth on the top of the chocolate.
- Let set up. Cut 1-inch squares of rainbow cookies and serve. I cut off the edges, but you’ll get more cookies if you leave it on.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
54mg
(2%)
Potassium
32mg
(1%)
Sugar
7g
(14%)
Vitamin A
125IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 55cookies
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 54mg | 2% |
| Potassium | 32mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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