Seven Layer Rainbow Cookies Food

RAINBOW COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat three 9-by-13-inch baking pans with cooking spray, line the bottoms with parchment paper and coat with more cooking spray.
• Beat the almond paste, butter, sugar and salt in a large bowl with a mixer on high speed
• until fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the egg yolks, vanilla and lemon zest, then reduce the mixer speed to low and mix in the flour (the batter will be thick).
• Beat the egg whites in a separate large bowl with a mixer on low speed; increase the speed to high and beat until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly among 3 bowls. Mix the red food coloring into one and the green into another, leaving the third plain. Pour one color batter into each pan; spread into a thin layer with an offset spatula.
• Bake, switching the pans halfway through, until just firm, 14 to 16 minutes. Transfer to racks and let cool completely in the pans.
• Remove the green layer to a cutting board; discard the parchment. Top with 1/2 cup jam, the plain layer, the remaining 1/2 cup jam and the red layer. Wrap the stack in plastic wrap. Top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight.
• Make the glaze: Microwave the chocolate, stirring every 30 seconds, until smooth. Unwrap the stack and spread the chocolate on top using an offset spatula. Refrigerate until set, about 10 minutes. Cut into small squares.

SEVEN LAYER - RAINBOW COOKIES

Steps:

• You can make your own or get the ones already made for you HERE In a stand mixer add the egg yolks and the butter and mix well. Add the sugar and mix well. Add the almond paste and mix well. Break up the almond paste in small chunks before adding it to the mixer so that it mixes quicker. Add the flour and mix well. Beat the egg whites with a fork until they get a little foamy and add them to the mixer. Mix for a few minutes until you have a soft and uniform dough. Take the dough, divide it in 3 equal parts and put it in three separate bowls. The dough in one bowl should be left white. The dough of one of the other bowls should be colored green and the other one red. Add as much food color as you like until you get the color tone that you prefer. Evenly spread the mixes in three separate ungreased aluminum baking sheets (12"x8"). Bake each one at 375F for 10-12 mins. Let them all cool off. Put a piece of parchment paper on a wood board and deposit the green sheet. Spread a thin layer of apricot jam over the entire surface of the green sheet. Place the white sheet on top of the green sheet. Spread apricot jam on the white surface as well. Deposit the red sheet over the white and with your hands press well so that the three sheets will stick together. With a serrated knife trim all four edges of the tricolor sheets. Met the chocolate and spread it over the top of the sheets. Let the chocolate dry, preferably overnight, turn upside down and spread melted chocolate over the other side. Let the chocolate dry and cut the cookies into pieces of about 1 1/2" x 1/2" or as big as you prefer.

SEVEN LAYER COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
• In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
• Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
• Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
• Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
• Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
• Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

SEVEN LAYER COOKIES

Steps:

• Melt margarine in 9 x 13 inch pan.
• Sprinkle graham cracker crumbs over margarine.
• Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
• Pour sweetened condensed milk over this mixture.
• Bake at 350° for 30 minutes.
• Cool and slice into squares.

RAINBOW COOKIES(7 LAYER)

Steps:

• Beat eggs, add melted butter, almond extract, sugar, and flour. (Let the melted butter cool a bit before adding it to the beaten eggs).
• In 3 bowls, evenly divide batter. Leave 1 bowl white, 1 bowl red, and 1 bowl green.
• Place each batter in a very shallow pan-seperately.(I use aluminum pans from Waldbaums. They are the size of a loaf, but not as deep. They come in a package of 3-which is what you need). Bake at 350 for 10-12 minutes- approximately.
• Put red layer on top of wax paper. Spread raspberry preserves on layer. Take white layer, place on top of the red layer and spread preserves. Take the green layer, place it on the white. Spread the melted chocolate chips on the top.
• Place in the freezer, just long enough for the chocolate to harden. When hardend, take out and do the same on the other side.
• Take out carefully and slice into bars. Whole pieces can be frozen and sliced when needed.
• ****NOTES****.
• While the 1st side of the bar is hardening, you can start the whole process over because you will have enough batter and melted chips for a 2nd bar of cookies. ALSO Add some oil to melting chocolate chips to keep it from clumping together (if needed).

SEVEN LAYER RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees and place the rack in the middle position. Butter three 13x9 inch jelly roll pans and line with parchment paper; butter the parchment paper.
• In the bowl of a stand mixer fitted with a wire whip, beat egg whites at medium-high speed until they begin to hold stiff peaks. With mixer at high speed, gradually add 1/4 cup of sugar, beating until stiff and glossy peaks begin to form. Transfer whipped egg whites to another bowl.
• Replace the whip attachment with a paddle attachment. In the now-empty mixing bowl (no need to wash), add the almond paste and 3/4 cup sugar. Beat on medium speed until almond paste is broken up and combined with the sugar, about 4 minutes. Add softened butter and beat until mixture is light and fluffy, about 3-4 minutes stopping once to scrape sides of bowl. Add yolks and almond extract and beat for an additional 2 minutes. Scrape bowl. With mixer running on low, gradually add flour and salt and mix just until no streaks of flour remain.
• Stir about a third of egg whites into the almond mixture to lighten. Fold in remaining egg whites until no white streaks remain.
• Divide the batter among three bowls. Fold red food coloring into one, green into another, and nothing into the third. Spread the contents of one of the bowls into the three prepared jelly roll pans with an offset spatula. The layer will be thin, about 1/4-inch. Bake 7-10 minutes, until the batter is set. Do not over-bake or allow the cake to brown.
• Remove the pans from the oven; loosen the edges of the cakes from the pan with a sharp knife. Allow cakes to cool completely about 15 minutes.
• Line a baking sheet with wax or parchment paper. When all layers are baked and cooled, invert the green layer onto the prepared sheet. Remove the baking paper and spread with the apricot preserves. Repeat, this time inverting the white layer onto the green layer, discarding the baking paper, and spreading with raspberry jam. Invert the red layer onto the white layer and discard baking paper.
• Cover the assembled layers with plastic wrap and place a baking sheet on top, weighting with a cookbook. Refrigerate at least 8 hours or overnight.
• Remove chilled layers from the refrigerator and uncover. In a double boiler over simmering water, melt chocolate coconut oil until glossy and smooth. Pour half of the chocolate over the red layer, spreading to the edges. The chocolate layer will be thin. Let sit at room temperature until chocolate is set, about 15 minutes.
• Cover the chocolate with a piece of wax paper and invert onto a baking sheet. Spread the remaining chocolate onto the green layer. Sprinkle evenly with chocolate sprinkles. Let the chocolate set completely, 15-30 minutes
• Trim edges with a long serrated knife to make a clean rectangle. With the long end facing you, and your knife parallel to the short edge, cut cake into 3/4-inch strips. Clean knife with hot water (and dry) between each cut to facilitate easy slicing. Cut each strip into 4 cookies, about 2 inches each.
• Store the cookies in airtight containers with wax paper or parchment between the layers. Cookies will remain fresh up to 2 weeks at room temperature.

SEVEN LAYER (RAINBOW) COOKIES

Steps:

• Preheat oven to 350°F. Butter 3, 13x9 inch jelly roll pans and line bottom with wax or parchment paper, leaving a 2-inch overhang on 2 ends and butter paper. Beat whites in mixer fitted with whisk attachment at med-high until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl. With paddle attachment, beat almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. At low speed, add flour and salt until just combined. Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Divide batter among 3 bowls. Color 1 red, and 1 green, and leave 1 plain. Pour each batter into prepared pans and spread evenly. Bake 8-10 minutes, until just set, rotating pans half way through. Transfer layers to a rack to cool. When all layers are cool, invert green onto a wax-paper-lined baking sheet. Discard paper and spread with half of preserves (or just apricot). Invert white on top of green layer, discarding paper. Spread with remaining preserves (or just raspberry). Invert red layer on top of white layer and discard paper.Cover with plastic wrap and weight with a large baking pan. Chill 8+ hours. Remove weight and plastic wrap. Bring to room temperature. Melt chocolate in a double boiler over barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. Trim edges of assembled layers with a long serrated knife. Spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and invert cake onto another sheet pan and remove paper. Spread with remaining chocolate. Chill until firm, about 30 minutes. Cut into squares.

RAINBOW LAYERED COOKIES

Steps:

• Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended., In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture., Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake at 375° for 10-12 minutes or until a toothpick inserted in the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set., With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.