Seven Layer Rainbow Cookies Recipes

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SEVEN LAYER COOKIES



Seven Layer Cookies image

The colors may have been meant to represent the Italian flag, but their palette is just right for Christmastime. To make sure they're vibrant, purchase gel food colorings from a kitchen or craft store -- the liquid drops from the supermarket won't be able to produce the deep red and green this cookie requires.

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 4 dozen cookies

Number Of Ingredients 12

4 sticks (1 pound) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 pound (two 8-ounce cans) almond paste
8 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
Red and green gel food coloring
1/3 cup raspberry jam
1/3 cup apricot jam
1 cup chocolate chips
2 tablespoons light corn syrup
1 tablespoon canola oil or shortening

Steps:

  • Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
  • In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
  • Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
  • Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
  • Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
  • Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
  • Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

RAINBOW COOKIES(7 LAYER)



Rainbow Cookies(7 Layer) image

A co-worker gave me this recipe 3 years ago. The are WAY better then the ones you buy in a bakery! I have tried these cookies with Splenda-it DOES NOT work!

Provided by BiscuitsandGravy

Categories     Dessert

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 10

3 sheets wax paper
1 (8 ounce) jar raspberry preserves
6 eggs
1 1/2 cups butter (DO NOT use margarine)
4 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
6 ounces semi-sweet chocolate chips
10 drops red food coloring
10 drops green food coloring
1 1/2 cups sugar

Steps:

  • Beat eggs, add melted butter, almond extract, sugar, and flour. (Let the melted butter cool a bit before adding it to the beaten eggs).
  • In 3 bowls, evenly divide batter. Leave 1 bowl white, 1 bowl red, and 1 bowl green.
  • Place each batter in a very shallow pan-seperately.(I use aluminum pans from Waldbaums. They are the size of a loaf, but not as deep. They come in a package of 3-which is what you need). Bake at 350 for 10-12 minutes- approximately.
  • Put red layer on top of wax paper. Spread raspberry preserves on layer. Take white layer, place on top of the red layer and spread preserves. Take the green layer, place it on the white. Spread the melted chocolate chips on the top.
  • Place in the freezer, just long enough for the chocolate to harden. When hardend, take out and do the same on the other side.
  • Take out carefully and slice into bars. Whole pieces can be frozen and sliced when needed.
  • ****NOTES****.
  • While the 1st side of the bar is hardening, you can start the whole process over because you will have enough batter and melted chips for a 2nd bar of cookies. ALSO Add some oil to melting chocolate chips to keep it from clumping together (if needed).

Nutrition Facts : Calories 782.7, Fat 44.9, SaturatedFat 26.8, Cholesterol 250.1, Sodium 310.3, Carbohydrate 90, Fiber 2.2, Sugar 64.3, Protein 8.5

SEVEN LAYER (RAINBOW) COOKIES



SEVEN LAYER (RAINBOW) COOKIES image

Categories     Nut

Number Of Ingredients 11

4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained or 1/2 apricot & 1/2 raspberry
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 350°F. Butter 3, 13x9 inch jelly roll pans and line bottom with wax or parchment paper, leaving a 2-inch overhang on 2 ends and butter paper. Beat whites in mixer fitted with whisk attachment at med-high until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl. With paddle attachment, beat almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. At low speed, add flour and salt until just combined. Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Divide batter among 3 bowls. Color 1 red, and 1 green, and leave 1 plain. Pour each batter into prepared pans and spread evenly. Bake 8-10 minutes, until just set, rotating pans half way through. Transfer layers to a rack to cool. When all layers are cool, invert green onto a wax-paper-lined baking sheet. Discard paper and spread with half of preserves (or just apricot). Invert white on top of green layer, discarding paper. Spread with remaining preserves (or just raspberry). Invert red layer on top of white layer and discard paper.Cover with plastic wrap and weight with a large baking pan. Chill 8+ hours. Remove weight and plastic wrap. Bring to room temperature. Melt chocolate in a double boiler over barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. Trim edges of assembled layers with a long serrated knife. Spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and invert cake onto another sheet pan and remove paper. Spread with remaining chocolate. Chill until firm, about 30 minutes. Cut into squares.

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