HowTo Make Rainbow Cookies

HowTo Make Rainbow Cookies

Ingredients

Cookie
1 cup sugar
1 pinch of salt
2 cups all-purpose flour

1 cup unsalted butter (2 sticks)
2 tsp. almond extract
4 large eggs
8 oz of seedless preserves (strawberry or raspberry)
10 oz. almond paste
Red food coloring
Green food coloring

Chocolate Layer
2 7 oz. chocolate bars (milk or dark)
3 Tbsp. of butter

Optional
Chocolate sprinkles

- Preheat oven to 350 degrees Fahrenheit or 177 degrees Celsius
- Line three half sheet pans with parchment paper
- Sift flour and salt together and set aside
- Mix butter and sugar until smooth and uniform
- Separate egg yolk from egg whites
- Mix egg yolks, almond paste, and almond extract until smooth
- Slowly add sifted flour and salt then mix until smooth
- Whip egg whites until stiff peaks form
- Fold approximately half whipped egg whites to batter until evenly mixed
- Add remaining egg whites until evenly mixed

- Divide batter into equal thirds (2 cups) between two bowls
- In one bowl add 8 drops of red food coloring to batter and mix evenly
- In second bowl add 8 drops of green food coloring and mix evenly
- Spread each bowl evenly in half sheet pan.
- Bake for 15 minutes and test with tooth pick for dryness
- Allow 15 minutes for complete cooling

- Using a double boiler or microwave to melt jam
- Spread jam on plain layer
- Using a double boiler or microwave to melt the chocolate bars with 3 Tbsp of butter
- Place green layer on top of plain layer and apply jam
- Place the remaining red layer on top of green layer
- Trim cookie edges
- Apply chocolate evenly across the top layer and sides
- Refrigerate cookie overnight and cut into even pieces and serve