ITALIAN SEVEN LAYER COOKIES (TRICOLORES)
These cookies take A LOT of work, but the recipe is simple. It is a matter of assembling and patience. These are just like the cookies(aka rainbow cookies, italian ribbon cookies) you get at NYC bakeries. Your patience and time will be well rewarded. The list of ingredints is for EACH layer. You have to prepare each layer seperately so they bake even. Bon appetit! USE 11x17 PANS TO ASSURE SUCCESSFUL BAKING! The 1st person to review these used 11x7 brownie pans that were way too small. The 11x17 are perfect for these cookies. Don't use smaller pans. Enjoy!
Provided by Diamond Joe
Categories Bar Cookie
Time 9h30m
Yield 12 dozen
Number Of Ingredients 13
Steps:
- You must repeat this 3 times. Once for each layer.
- Sift flour, salt and baking powder togerther and set aside.
- Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes.
- Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract.
- With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes.
- Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even.
- Bake for 10 minutes at 350 or until done.
- CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over -- sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours.
- Remove the cookies from the fridge and remove the weight and wax paper.
- Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature.
- When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!
Nutrition Facts : Calories 741.5, Fat 34.9, SaturatedFat 20.4, Cholesterol 102.7, Sodium 330.4, Carbohydrate 110.1, Fiber 4.4, Sugar 82.2, Protein 6
SEVEN LAYER COOKIES
The colors may have been meant to represent the Italian flag, but their palette is just right for Christmastime. To make sure they're vibrant, purchase gel food colorings from a kitchen or craft store -- the liquid drops from the supermarket won't be able to produce the deep red and green this cookie requires.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 4 dozen cookies
Number Of Ingredients 12
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 MAGIC COOKIE BARS
Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
- Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
- Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 21.1 g, Cholesterol 16 mg, Fat 14.6 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 8.1 g, Sodium 102.5 mg, Sugar 16.9 g
SEVEN LAYER COOKIES
Make and share this Seven Layer Cookies recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 45m
Yield 1 nine by thirteen inch pan, 20 serving(s)
Number Of Ingredients 7
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.
ITALIAN RAINBOW COOKIES
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- 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., 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 11x7-in. baking dishes., 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., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , 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. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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- Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add ¼ cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks.
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