I originally posted this recipe a year ago when I was just beginning this blog. Considering these are one of my favorite holiday cookies, I thought I could use a new post with better photographs and an updated recipe.
Rainbow cookies maybe available in every bakery in Brooklyn, but they are a novelty here in Michigan. It's always fun to bring my two worlds together. Both my mom and my aunts really enjoy these cookies, I think it is the combination of the almonds, raspberries, and chocolate. I mean, you can't really go wrong with those ingredients!
These cookies are also called 7-layers cookies. There are 3 layers of spongy, moist, almond cake with two layers of raspberry jam between them. The jam keeps the cookies from drying out and the raspberry flavor permeates the entire cookie. Both the top and the bottom are smeared with a thin layer of chocolate. I think these cookies taste better the next day or week when all over the flavors have had time to marry.
There may be a lot of steps in this recipe, but trust me, it's well worth it. Any time you can get several dozen cookie from one batch, you have yourself a winner. And, this isn't a cookie that is exclusive to Christmas time, you can make it anytime!
Rainbow Cookies Adapted from Rainbow Cookies Yield - 96 (approximately)
12.5 oz almond pie filling 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 4 eggs 1 teaspoon almond extract 2 cups all purpose flour squirt of red gel food coloring - I use Americolor Tulip Red squirt of green gel food coloring - I use Americolor Leaf Green 2/3 cup seedless raspberry jam 12 oz semisweet chocolate chips 2 tablespoons butter
- Preheat oven to 350 to F and line 3 cookie sheets with parchment paper.
- In the bowl of a stand mixer with paddle attachment add the almond pie filling and butter. Cream until well combined. Add in the sugar and beat again to combine.
- Add the eggs one at a time. Add in the almond extract and the flour. Mix on the slowest speed until just combined.
- Spread 1/3 of the batter onto a baking sheet. Bake for 8-10 minutes or until the edges turn slightly brown. Be careful not to over bake.
- Remove from the baking sheet, but leave on the parchment paper, and cool on a cooling rack.
- Meanwhile, divide the remaining batter between two bowls. Add a squirt of red to one and a squirt of green to the other. Mix the color into each and spread on separate sheet pans.
- Bake the red and green layers one at a time for 8-10 minutes and then let cool on their parchment paper.
- Place the green layer on cooled baking sheet and spread with 1/3 cup of raspberry jam. Gently place the yellow (uncolored) layer on top and remove its parchment paper. Spread the remaining jam on this layer. Carefully place the red layer on top.
- Place another cool cookie sheet on top and weigh down with several cans of food or other weights and place in the fridge overnight or for several hours.
- The next day, melt the chocolate chips in the microwave in 30 second intervals, stirring in between. Once melted, add the butter and stir to combine. Remove the stacked layers from the fridge and remove the parchment paper from the red layer.
- Pour half the chocolate on top and spread over the top with an offset spatula. Place back in the fridge for about 15 minutes or until the chocolate sets.
- Carefully flip the whole thing over and repeat the chocolate layer on the green layer.
- Once everything is set, use a large kitchen knife to trim the edges and cut into squares.