Rainbow Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated
1 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
Red, yellow, and green food coloring
3/4 cup apricot or raspberry preserves, strained
6 oz semi-sweet chocolate, melted
Instructions:
1 Preheat your oven to 350F 175C and line three 9×13-inch baking pans with parchment paper.
2 In a bowl, cream together the butter and sugar. Beat in the egg yolks and almond extract until smooth.
3 Gradually add the flour and salt, mixing until a dough forms.
4 In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the dough.
5 Divide the dough evenly into three bowls. Color one bowl red, one yellow, and one green using food coloring. Spread each color into its own prepared pan.
6 Bake each layer for 10-12 minutes until set but not browned. Cool completely.
7 Assemble the cookies by layering: spread apricot or raspberry preserves between the red, yellow, and green layers. Wrap and refrigerate with a weight on top for several hours or overnight.
8 Once set, spread melted chocolate over the top layer, let it harden, and trim the edges for evenness. Cut into small squares or rectangles and serve.
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