RAINBOW COOKIES
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!
Provided by libranikki511
Categories Bar Cookie
Time 1h15m
Yield 36-98 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 201.6, Fat 9.3, SaturatedFat 4.7, Cholesterol 31.2, Sodium 48.9, Carbohydrate 28.8, Fiber 1, Sugar 18.7, Protein 2.2
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