How to Make Perfect Rainbow Cookies

• 13 oz unsalted butter, softened
• 13 oz granulated sugar
•  17 oz almond paste
• 17 oz eggs
• 6oz all-purpose flour
• Red/pink and green food coloring
• Raspberry jam
• 9 oz semisweet chocolate, melted 
• 1 oz peanut oil

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment paper.

Step 2: Cream Butter, Sugar, and Almond Paste

1. In a large mixing bowl, cream together the softened butter, granulated sugar and almond paste until light and fluffy.

Add in the Eggs

1. Slowly add in your eggs while incorporating well after each addition.

Step 3: Fold in Dry Ingredients

1. Gradually add the flour and mix until just combined.

Step 5: Divide and Color

1. Divide the batter evenly into three bowls. Leave one portion plain, color one red/pink, and the other green with food coloring. Mix each until the colors are uniform.

Step 6: Bake the Layers

1. Spread each batter evenly into the prepared pans. Bake for 10-12 minutes or until the edges begin to pull away from the sides. Cool completely on wire racks.

2. Step 7: Layer with Jam

3. Place the green or pink layer on a large sheet of parchment paper or a cutting board. Spread a thin layer of raspberry preserves over it. Top with the plain layer and spread raspberry jam or preserves on top. Finish with the last layer.

Step 9: Add Chocolate

1. Add oil to chocolate and melt. (I prefer melting over a double boiler). Pour melted chocolate over cake and allow it to set completely.

Step 10: Slice and Serve

1. Once the chocolate is firm, trim the edges to create clean sides. Cut into small rectangles or squares and serve!