Rainbow Layer Cookies

She goes into a lot of detail in the recipe but it is really easy…. just time consuming. 

Rainbow layer cookies
Picture:  Rainbow layer cookies

3 cake pans – approx 13x9x1/2 (or disposable aluminum pans that can be used again)
3 sticks real butter
1 1/2 cups sugar
6 eggs
1 1/2 cups flour
1/2 teaspoon almond extract
red and green food coloring (gel food coloring instead of liquid to get true rich colors)
grape jam (not jelly)
apricot jam or preserves (or raspberry can be used instead of the apricot and grape)
16 oz pkg semi-sweet chocolate chips
confectioners sugar

Preheat oven to 350. Melt butter in a large bowl in microwave. Add sugar, mix well. Add eggs, flour and almond extract. Smooth mix. Spray pans with cooking spray. Separate batter into 3 bowls. Add red coloring to one bowl and green coloring to another.

Pour into 3 pans. Bake 10 -15 minutes. Keep an eye on them, they can cook quickly. Cool completely. On a large cutting board or large cookie sheet, cover with wax paper. Invert green layer onto wax paper. Spread grape jam over whole layer (very thin layer of jam, otherwise it will slide around and fall apart!), invert plain layer on top of jam. Spread apricot jam on top of that (again very thin layer of jam). Invert rfd layer on top.

When you have the “cake” all layered, freeze whole thing for 15 minutes.

Melt chocolate and 1 -2 drops of vegetable oil in microwave. Spread chocolate on the top and sides of the cake on the cookie sheet. Freeze again for 15 minutes to harden. Put another sheet of wax paper on top of the hardened chocolate and flip it over  onto cutting board or cookie sheet. Remove old wax paper that was on the bottom and is now on top.    Spread the melted chocolate over the side of the cake. Freeze again for 15 minutes and cut the cake into cookie size (approx 2×1 inch pieces.) (You can cut through the chocolate neatly if you dip the knife in hot water before each cut. Just make sure you wipe the knife off with a towel so that it is still hot but not wet.) Sprinkle with confectioners sugar which covers any imperfections in the chocolate. Store in air tight container in refrigerator so chocolate doesn’t melt. (Best eaten when they have set out for a little bit and are not too cold.)

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