Ahhh… rainbow cookies. We’ve all seen them in bakeries- those brightly colored layers with that delicious jam separating each layer and the rich chocolate on top. Seriously, what’s not to love? It’s the most amazing cookie.
These rainbow cookies are so much better that store-bought! It does take some work, but it is well worth the effort. And the recipe makes about 35-40 cookies (depending on the size you cut them), so if you don’t polish them off right away, you can stick them in an airtight container and freeze them. Then just defrost, and they’re good as new!
Definitely give these a try!
8 oz. almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups flour
8 drops red food coloring
8 drops green food coloring
8 drops yellow food coloring
¼ cup seedless raspberry jam
¼ cup apricot preserves
1 cup semisweet chocolate chips
Step 1: Combine the butter and the almond paste in a bowl. Using an electric mixer on medium speed, cream together the butter and almond paste until they are completely blended. Beat in the sugar and then the egg yolks and almond extract. Beat for approximately one minute, then beat in the flour until it has completely blended with the rest of the batter.
Step 2: In a separate bowl, beat the egg whites at high speed until soft peaks form, about 15-20 seconds. Fold in the egg whites to the batter until they are fully incorporated.
Step 3: Divide the batter equally among three bowls. Add a different color of food coloring to each bowl and stir to blend.
Step 4: Preheat oven to 350 degrees. Grease three 13×9 inch pans, then line each with parchment paper. Spread each color batter into a different parchment-lined pan. The batter goes right onto the parchment paper (this will help to remove it after it bakes). Bake for approximately 10 minutes, or until the layers have set but have not turned brown. Cool each layer completely.
Step 5: Place the green layer on a baking sheet and remove the parchment. Spread the apricot preserves over the green layer. On top of that place the yellow layer and remove the parchment, then spread the raspberry jam, and finally top it with the red layer. Cover everything with parchment paper and foil. Refrigerate for at least 8 hours or overnight. Put a pan or something with weight on top of the cookies to compress the layers while in the fridge (I often use another baking pan and lay orange juice or milk cartons on top).
Step 6: Place the chocolate chips in a microwave-safe bowl and microwave for 50 seconds. Stir until the chocolate chips are completely melted. If needed, microwave in 10 second intervals until the chocolate is melted. Pour the chocolate over the red layer and spread so the top is evenly coated. Immediately spread sprinkles on top. Place back in the refrigerator for about 10-15 minutes or until the chocolate just starts to firm up.
Step 7: Cut off the ugly edges of the cookies so you have a nice, neat rectangle. Now cut the cookies into smaller rectangles.
And there you have it!