Rainbow Cookies

Name: Rainbow Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Global
Ingredients: 227 grams can almond paste; 59 milliliters apricot preserves; 237 milliliters butter, softened; 4 eggs, separated; 473 milliliters all-purpose flour; 6 drops green food coloring; 59 milliliters seedless red raspberry jam; 6 drops red food coloring; 170 grams cup semisweet chocolate chips; 237 milliliters sugar

Rainbow Cookies might be just the dessert you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 121 calories, 2g of protein, and 7g of fat each. From preparation to the plate, this recipe takes approximately 1 hour. Not Head to the store and pick up flour, semisweet chocolate chips, raspberry jam, and a few other things to make it today.

Instructions

Grease the bottoms of three matching 13-in. x 9-in. baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper.

Equipment you will use

Baking Pan

Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.

Ingredients you will need

Almond Paste

Egg Whites

Egg Yolk

Butter

Cream

Dough

All Purpose Flour

Sugar

Equipment you will use

Bowl

Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored.

Ingredients you will need

Red Food Color

Dough

Spread each portion into the prepared pans.

Ingredients you will need

Spread

Bake at 350° for 10-12 minutes or until edges are light golden brown.

Equipment you will use

Oven

Invert onto wire racks; remove waxed paper.

Place another wire rack on top and turn over. Cool completely.

Equipment you will use

Wire Rack

Place green layer on a large piece of plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

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 heavy, flat pan on top to compress layers. Refrigerate overnight.

Ingredients you will need

Raspberry Jam