RAINBOW COOKIES

RAINBOW COOKIES
RAINBOW COOKIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    sticks unsalted butter (room temp)

  • 2

    c. sugar

  • 6

    lg. eggs (room temp)

  • 2

    c. flour

  • 8

    tsps. almond extract

  • 3

    different food colorings (red, green, yellow)

  • jar of seedless raspberry preserves or jam

  • 12

    oz. semi-sweet chocolate chips

Directions

Combine 4 sticks butter with sugar.. (I use my kitchen-aid stand mixer & let this cream for about 5 mins. Add eggs 1 at a time at 1 min. intervals & beat well. Add 2 c. flour followed by almond extract & mix well. Divide the batter into 3 different bowls & add a different food coloring to each bowl & mix well again. Grease 3 different cookie sheets or square pans & grease a layer of waxed paper as well. Pour the batter into the pans & bake at 350 deg. for 15 min. or until cake mix appears smooth & dry. Let cool completely. Invert 1st layer onto a cutting board & peel off waxed paper. Layer the top of colored batter with preserves & then layer the next color as well being careful with inversion of the pan..Top with final colored batter. Melt the chocolate & spread over the top. Refrigerate until hard. Let cake come to room temp. & then cut into small rectangles. The chocolate might crack as you cut it. Enjoy!!!

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