12 Days Of Christmas Cookies Countdown: Day 6 Italian Rainbow Cookies

By | December 7, 2017

photo via tasteofhome.com

Well here we are, Day 6 of our 12 Days of Christmas Cookies Countdown. Today’s delicious, colorful, and lightly almond flavored cookies are topped with chocolate, and look like a decadent dessert that only a master pastry chef might attempt to make.

But thanks to tasteofhome, these rainbow, jam layered beauties will have your family and friends questioning which bakery you purchased them from!

I found that 11 x 7 lasagna pans made it easier when removing to cool on your wire racks; and don’t feel like you have to use only raspberry jam, feel free to add what ever flavored jam you or your family prefer.

Italian Rainbow Cookies

TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + chilling YIELD:132 servings

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 3-1/2 ounces almond paste, cut into small pieces
  • 1 cup all-purpose flour
  • 1 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  • 1. Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
  • 2. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11×7-in. baking dishes.
  • 3. Bake 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.
  • 4. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
  • 5. 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.
  • 6. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices. Yield: about 11 dozen.

Nutritional Facts

1 cookie: 35 calories, 2g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

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