Italian Rainbow Cookies

 

This is a very impressive Christmas cookie. It looks impressive on the plate, and you will be impressed with yourself when you can complete this task. Ha! In all seriousness, these are a little more complicated than your average drop cookie, but I still think they are easier than cut out cookies. (I just think cut out cookies are SO MUCH WORK.)

Ok, really, this is not that hard. The dough is divided into three parts, and you tint two of them to be red and green. Then you bake it all. After the "cakes" have cooled, you spread jam on the red layer, stack the white layer on top and spread jam on that, then top with the green layer.   

The final step is to make the chocolate glaze and then spread that over the green layer. After it sets, you flip the whole thing over and spread chocolate on the red side. 

My cakes were not particularly even, as you can tell. (No Great British Bake Off winning for me.) But the easy way to deal with that is just to trim the edges, and then you can sample your hard work as well. 

Now, cut the rectangle into fourths lengthwise and then cut each strip into 1/4" slices. Then you'll get these darling little bite sized morsels.

These cookies are absolutely delicious, especially if you love almond flavor.  I'm feeling badly for scaring you away from making these. Really, if I can do it, they can't be that hard. And they DO look super impressive, and they taste amazing. So get your bravery on, and make these Italian Rainbow cookies!

Italian Rainbow Cookies 

• 1 cup sugar
• 3-1/2 ounces almond paste, cut into small pieces

• 4 large eggs

• 1 cup flour

• 1 cup butter, melted and cooled

• 1/2 tsp. salt

• 1/2 tsp. almond extract

• 6 to 8 drops red food coloring

• 6 to 8 drops green food coloring

• 1/4 cup seedless raspberry jam

• GLAZE:

• 1 cup semisweet chocolate chips

• 1 tsp. shortening

1. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl; beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.

1. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread 1 portion into each of 3 well-greased 11x7-in. baking dishes.

1. Bake at 375 for 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.

1. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.

1. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.

1. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

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