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Rainbow Layered Cookies Recipe

Rainbow Layered Cookies Recipe photo by Taste of Home

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Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina

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Rainbow Layered Cookies Recipe

Prep: 45 min. Bake: 10 min./batch + chilling

Yield: 144 Servings

45 10 55

Ingredients

2/3 cup blanched hazelnuts or macadamia nuts
2/3 cup confectioners' sugar
1 egg white
4 eggs
1 cup sugar
1 cup butter, melted and cooled
1-1/2 teaspoons rum extract
1 cup all-purpose flour
1/2 teaspoon salt
6 to 8 drops red food coloring
6 to 8 drops green food coloring
2 tablespoons seedless strawberry jam
2 tablespoons apricot preserves
1 cup (6 ounces) dark chocolate chips
1 teaspoon shortening

Directions

Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended.
In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture.
Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11-in. x 7-in. baking dishes.
Bake at 375° for 10-12 minutes or until a toothpick inserted near the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set.
With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices. Yield: 12 dozen.

Nutritional Facts 1 cookie equals 37 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 20 mg sodium, 4 g carbohydrate, trace fiber, trace protein.

Originally published as Rainbow Layered Cookies in Taste of Home November 2011, p59

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.

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Rainbow Layered Cookies

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Reviewed on Dec. 17, 2012 by hummylover

I had made this recipe 1 time, and loved it cause it was similar to a store bought cookie-bar looked like this one &I absoutely loved it.This was as close to it as I could find. I lost the recipe& found another recipe called Almond (something)and is assembled like this 1,however it is NOT the same!Love THIS 1.

Reviewed on Dec. 05, 2011 by jodebra

I have been searching for this type of cookie recipie. They are easy to make but look like they would take all day.