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Rainbow Cookies

I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
  • Total Time
    Prep: 50 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 8 dozen

Ingredients

  • 1 can (8 ounces) almond paste
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, separated, room temperature
  • 2 cups all-purpose flour
  • 6 to 8 drops red food coloring
  • 6 to 8 drops green food coloring
  • 1/4 cup seedless red raspberry jam
  • 1/4 cup apricot preserves
  • 1 cup semisweet chocolate chips

Directions

  • Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper.
  • Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.
  • Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes.
  • Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.
  • Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight.
  • The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Nutrition Facts
1 cookie: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 19mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.
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