Seven Layer Rainbow Cookies Recipes

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RAINBOW COOKIES(7 LAYER)



Rainbow Cookies(7 Layer) image

A co-worker gave me this recipe 3 years ago. The are WAY better then the ones you buy in a bakery! I have tried these cookies with Splenda-it DOES NOT work!

Provided by BiscuitsandGravy

Categories     Dessert

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 10

3 sheets wax paper
1 (8 ounce) jar raspberry preserves
6 eggs
1 1/2 cups butter (DO NOT use margarine)
4 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
6 ounces semi-sweet chocolate chips
10 drops red food coloring
10 drops green food coloring
1 1/2 cups sugar

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).

Nutrition Facts : Calories 782.7, Fat 44.9, SaturatedFat 26.8, Cholesterol 250.1, Sodium 310.3, Carbohydrate 90, Fiber 2.2, Sugar 64.3, Protein 8.5

RAINBOW COOKIES



Rainbow Cookies image

Provided by Food Network

Time 5h25m

Yield 48 pieces

Number Of Ingredients 10

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans
2 cups all-purpose flour, plus more for the pans
8 ounces almond paste
1 cup sugar
4 large eggs, separated
1/2 teaspoon kosher salt
Red and green food coloring (gel preferred)
1 15-ounce jar smooth apricot jam
Cooking spray
1 pound bittersweet chocolate, chopped

Steps:

  • You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
  • Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
  • Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
  • Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
  • In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
  • Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
  • Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
  • Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
  • Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
  • Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
  • Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
  • Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
  • Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
  • Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
  • If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

SEVEN LAYER (RAINBOW) COOKIES



SEVEN LAYER (RAINBOW) COOKIES image

Categories     Nut

Number Of Ingredients 11

4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained or 1/2 apricot & 1/2 raspberry
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

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.

SEVEN LAYER COOKIES



Seven Layer Cookies image

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

4 sticks (1 pound) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 pound (two 8-ounce cans) almond paste
8 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
Red and green gel food coloring
1/3 cup raspberry jam
1/3 cup apricot jam
1 cup chocolate chips
2 tablespoons light corn syrup
1 tablespoon canola oil or shortening

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



Seven Layer Cookies image

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

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 cup coconut
1 (8 ounce) bag chocolate chips
1 (8 ounce) bag butterscotch chips
1 cup pecans
1 (14 ounce) can sweetened condensed milk

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.

SEVEN LAYER MAGIC COOKIE BARS



Seven Layer Magic Cookie Bars image

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

1 ½ cups graham cracker crumbs
½ cup butter or margarine, melted
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 ⅓ cups flaked coconut
1 cup chopped nuts

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

RAINBOW LAYERED COOKIES



Rainbow Layered Cookies image

Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.-Sherry Thompson, Seneca, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 dozen.

Number Of Ingredients 15

2/3 cup blanched hazelnuts or macadamia nuts
2/3 cup confectioners' sugar
1 egg white
4 eggs
1 cup sugar
1 cup butter, melted and cooled
1-1/2 teaspoons rum extract
1 cup all-purpose flour
1/2 teaspoon salt
6 to 8 drops red food coloring
6 to 8 drops green food coloring
2 tablespoons seedless strawberry jam
2 tablespoons apricot preserves
1 cup (6 ounces) dark chocolate chips
1 teaspoon shortening

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.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 20mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

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HOW TO MAKE THE BEST ITALIAN RAINBOW COOKIES - EVERYDAY EILEEN
2017-12-04 Preheat oven to 350 degrees. Spray 3 9x13 baking pans with non-stick butter spray. Line bottom of each pan with parchment paper and spray parchment paper with spray. In a stand mixer using the paddle (or a large bowl using a hand-held mixer) add in the almond paste and break apart into pieces.
From everydayeileen.com


7 LAYER RAINBOW COOKIES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for 7 Layer Rainbow Cookies Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Low Fat Diet Plan Healthy Shakes For Breakfast Is Chef Boyardee Beefaroni Healthy ...
From recipeshappy.com


RECIPE FOR RAINBOW COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SEVEN-LAYER COOKIES RECIPE | EPICURIOUS
2005-11-30 Switch to paddle attachment, then beat together 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 ...
From epicurious.com


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