2013 cookie swap: Holly's Italian rainbow cookies
- 8 eggs
- 4 sticks butter (softened)
- 6 teaspoons almond extract
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- Red, yellow & green food colouring
- 1 bag of chocolate chips
- 18 oz apricot jam
- 18 oz seedless raspberry jam
1 In a 12" x 18" pan (cookie sheet) mix all ingredients together (except food coloring, chocolate chips, & jam).
2 Separate batter into three different bowls, add food colouring to each separate bowl (about 20-25 drops of each color).
3 Preheat oven to 350F, spray cookie sheet with a cooking spray and pour one bowl of batter on the cookie sheet. Bake for about 10 minutes and do the same for other two bowls.
4 Once all three batters have been baked spread apricot jam on the first layer, place second layer on top, spread with raspberry jam and then place the third layer on top.
5 Cover and place a heavy cutting board on top and refrigerate overnight.
6 The next day, melt chocolate and spread on top, sprinkle with sprinkles and place in refrigerator until the chocolate hardens, then cut into squares.