Red, White, Blue Rainbow Crumb Cake Cookies
 
Ingredients
Crumb Layer
  • 1 stick butter room temp
  • ½ cup sugar
  • 1 cup flour
  • 1½ tsp cinnamon
Rainbow Cookies
  • 8 ounces almond paste
  • ¾ C. sugar
  • ½ tsp. almond extract
  • ¾ c. butter
  • 3 eggs
  • 1 c. flour
  • ¼ tsp. salt
  • ½ c. raspberry jam, seedless
  • ½ bag (approx 5 ounces) Ghirardelli milk chocolate chips
  • red and blue food coloring
Toppnig
  • powdered sugar
Instructions
Crumb Layer
  1. Beat butter, flour, sugar, cinnamon to form crumbs.
  2. Line 8x8 pan with nonstick foil.
  3. Sprinkle crumbs into pan, spread out.
  4. Bake 15 minutes, stirring once at 350-let cool completely. Break up any large clumps.
Rainbow cookies
  1. Line 3 8x8 pans with nonstick foil.
  2. Preheat oven 350.
  3. In food processor, mix almond paste, sugar, extract and butter till creamy.
  4. Add one egg at a time.
  5. Add flour and salt.
  6. Divide into 3 bowls (approx 1 cup each)
  7. Tint one red, one blue and leave one as is.
  8. Spread into the pans.
  9. Bake approx 12 mins and let cool.
  10. Line cookie sheet with parchment and flip out blue layer.
  11. Spread on jam.
  12. Place white layer on top.
  13. Spread with raspberry jam and top with red layer.
  14. Lay parchment over red layer and top with heavy books. Chill 4 hours at room temp.
  15. Remove books, wrap well and chill overnight or a few hours.
  16. Cut into cookies.
  17. On each individual cooke, spread on melted chocolate across the top and carefully sprinkle on some crumbs.
  18. Let chocolate set up.
  19. (Can freeze if you want at this point)
  20. Top with tons of powdered sugar!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/2019/07/july-4th-rainbow-crumb-cake-cookies.html