RAINBOW COOKIES ROCK!!!!!!
For a fun twist I combined 2 of our favorite treats….rainbow cookies and crumb cake. I made this fabulous homemade crumb cake recipe and pushed some sliced rainbow cookies into the batter. I used cookies I had stored in the freezer and stood them up in the batter. Use an offset spatula to help spread the batter over the cookie tops and then proceed with the recipe as written.
You may want this COOL Knife—-click here
RAINBOW COOKIES ROCK!!!!!!
Ingredients
- ON A SCALE OF 1-10 THESE ARE A "20!"
- 8 OUNCES ALMOND PASTE
- ¾ C. SUGAR
- ½ TSP. ALMOND EXTRACT
- ¾ C. BUTTER 1 1/2 STICKS
- 3 EGGS
- 1 C. FLOUR
- ¼ TSP. SALT
- ⅔ C.RASPBERRY JAM
- 1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS
Instructions
- LINE THREE 8X8 PANS WITH NONSTICK FOIL. PREHEAT OVEN TO 350. IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY. ON MEDIUM, ADD EGGS TILL INCORPORATED. ON LOW, ADD FLOUR AND SALT. DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH. TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN. SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA. BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS. DON'T LET CAKES BROWN. COOL 30 MINUTES IN PANS. FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON. SPREAD ON 1/3C. JAM. FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM. TOP WITH FINAL LAYER. IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION. ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS. CHILL AGAIN. LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.
THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS. FOR THE ONES ABOVE I CUT THE COOKIES USING COOKIE CUTTERS AND FULLY DIPPED IN THE MELTED CHOCOLATE!
