Holiday Rainbow Cookies
Brighten your festive celebrations with these stunning Holiday Rainbow Cookies, a perfect blend of almond-infused cake layers, vibrant holiday colors, and luscious fruit jams. Featuring delicate layers of red, green, and plain batter, these cookies are sandwiched with apricot and raspberry jams and topped with a glossy semisweet chocolate coating for a decadent finish. The secret to their rich flavor lies in creamy almond paste and the magic of layering and pressing, creating a perfectly compressed, luxurious bite. Ideal for cookie platters, gift boxes, or festive gatherings, these show-stopping treats not only satisfy your sweet cravings but also add a pop of holiday cheer to your dessert table. Whether you're hosting or gifting, these irresistible Holiday Rainbow Cookies are sure to make the season even more delightful!
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Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 8 ounces Almond paste
- 4 large Eggs
- 2 cups All-purpose flour
- 1 teaspoon Red food coloring
- 1 teaspoon Green food coloring
- 3 tablespoons Apricot jam
- 3 tablespoons Raspberry jam
- 1 cup Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Directions
Step 1
Preheat oven to 350°F (175°C). Line three 9x13 inch baking pans with parchment paper. Grease and lightly flour the parchment paper.
Step 2
In a large mixing bowl, cream together the butter, granulated sugar, and almond paste until light and fluffy, about 3 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Gradually mix in the flour until fully combined.
Step 4
Divide the batter equally into three bowls. Add red food coloring to one bowl, green food coloring to the second bowl, and leave the third bowl plain.
Step 5
Spread each colored batter into its own prepared baking pan, smoothing the top with an offset spatula.
Step 6
Bake each layer for 10-12 minutes, or until set but not browned. Remove from the oven and let cool completely in the pans.
Step 7
Once cool, carefully remove the parchment paper from each layer. Place the green layer on a flat surface and spread the raspberry jam evenly on top.
Step 8
Place the plain layer over the raspberry jam, pressing gently to adhere. Spread the apricot jam evenly over the plain layer.
Step 9
Top with the red layer, pressing gently to adhere. Wrap the entire layered cake in plastic wrap and place a heavy cutting board or pan on top to compress the layers. Refrigerate for at least 4 hours or overnight.
Step 10
Once chilled, trim the edges of the layers to create a clean rectangle. Melt the chocolate chips and vegetable oil together in the microwave in 30-second intervals, stirring until smooth.
Step 11
Spread the melted chocolate evenly over the top of the layered cake. Allow the chocolate to set at room temperature or in the fridge.
Step 12
Once the chocolate is firm, cut the layered cake into small rectangles or squares to serve. Enjoy your Holiday Rainbow Cookies!
Nutrition Facts
| Serving size | 1349.7 grams (1349.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4602 |
| Total Fat 208.40g | 267% |
| Saturated Fat 105.50g | 528% |
| Polyunsaturated Fat 2.80g | |
| Cholesterol 992mg | 331% |
| Sodium 321mg | 14% |
| Total Carbohydrate 643.70g | 234% |
| Dietary Fiber 27.10g | 97% |
| Total Sugars 434.50g | |
| Protein 75.80g | 152% |
| Vitamin D 164IU | 820% |
| Calcium 419mg | 32% |
| Iron 25mg | 138% |
| Potassium 1675mg | 36% |
Source of Calories