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Rainbow Stuffed Chocolate Chip Cookies

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Ingredients
  

Rainbow Cookies for the centers!Rainbow Cookies

  • 8 ounces almond paste
  • ¾ C. sugar
  • 1 tsp. almond extract
  • ¾ c. butter
  • 3 eggs
  • 1 c. flour
  • ¼ tsp. salt
  • ½ c. raspberry jam seedless
  • pink yellow, green food colorings

Chocolate Chip Cookies

  • 16 T. butter soft
  • ¾ c. white sugar
  • ¾ c. dark brown sugar packed
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ¼ c. all-purpose flour
  • 3.4 ounce box instant vanilla pudding mix
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 c. mini chocolate chips
  • sprinkles optional

Instructions
 

Rainbow CookiesLine 3 8x8 pans with nonstick foil.

  • Preheat oven 350.
  • In food processor, mix almond paste, sugar, extract and butter till creamy.
  • Add one egg at a time.
  • Add flour and salt.
  • Divide into 3 bowls (approx 1 cup each)
  • Tint one pink, one yellow and one green.
  • Spread into the pans.
  • Bake approx 12 mins and let cool.
  • Line cookie sheet with parchment and flip out green layer.
  • Spread on jam.
  • Place yellow layer on top.
  • Spread with raspberry jam and top with pink layer.
  • Lay parchment over pink layer and top with heavy books. Chill 1-4 hours.
  • Cut into squares and keep in fridge or freezer.

Chocolate Chip Cookies

  • Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
  • Beat butter and sugars.
  • Add eggs and vanilla.
  • Add flour, pudding mix, salt and baking soda.
  • Add chips and sprinkles.
  • Take 1/2 c. dough-flatten in your hand, place rainbow cookie in middle and wrap dough around the cookie. Roll into a ball.
  • Bake 14-16 mins.
  • Let set on pan and then remove to a rack.
  • Serve warm!