Rainbow Cookies
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Rainbow Cookies
Rainbow Cookies filled with Raspberry jam.
Ingredients
- 8 OUNCES ALMOND PASTE
- 3/4 C SUGAR
- 1/2 TSP. ALMOND EXTRACT
- 3/4 C. BUTTER (1 1/2 STICKS)
- 3 EGGS
- 1 C. FLOUR
- 1/4 TSP. SALT
- 2/3 C. RASPBERRY JAM
- 1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS
Instructions
LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON’T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 735Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 154mgSodium: 380mgCarbohydrates: 89gFiber: 3gSugar: 56gProtein: 10g
Nutrition isn't always accurate.
I’m really impressed! I think they look great!
LOVED READING THIS!!!!!!!! AGAIN, I REPEAT-YOURS LOOK SO AMAZZZZZZZING!!!!! I THINK THE WHITE CHOC WAS THE CULPRIT BUT AGAIN U MADE THE PRESENTATION JUST PERFECT!!!!!!!!!!!!!!!!!!!!!!!
I love that I can do all different colors for all occasions.