
Rainbow Cookies
Prep Time: 1 hour
Bake Time: 10-15 minutes
Chill Time: 1-2 days
Yield: 40-80 cookies
Recipe Creator: Penney
Ingredients – Cookies
8oz almond paste
1 cup butter, softened
1 cup granulated sugar
4 large eggs, separated
2 cups all-purpose flour
Red, green food coloring (yellow optional)
1/4 cup seedless raspberry jam
1/4 cup apricot jam
Ingredients – Chocolate topping
1 cup semisweet chocolate chips
1/4 cup heavy cream
Directions
1) Preheat the oven to 350F. Line three 9×13 inch baking pans with parchment paper.
2) Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3) Beat egg whites in a bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Using 6 drops each, mix one portion with red food coloring and one with green (one should have no food coloring, or yellow if using). Spread each portion into one of the prepared baking pans.
4) Bake in the preheated oven until lightly browned, about 10-15 minutes (depending on thickness of doughs). Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5) Place green layer onto a piece of plastic wrap large enough to wrap all 3 layers. Spread raspberry jam on top of this layer and then place the uncolored/yellow layer on it. Spread apricot jam on top of this layer and then place the red layer on it. Transfer layers to a baking sheet and enclose with plastic wrap. Place a flat, heavy object like textbooks on top of the wrapped cookies to compress them evenly. Place in the freezer for 8 hours or overnight.
6) For chocolate topping: Combine the chocolate chips and heavy cream and melt using either a microwave or a stove top double boiler. Freeze for 1 hour or until chocolate is firm. Slice into small 1 inch squares and serve!