Rainbow Cookies

Did you ever order a big tray of yummy Italian cookies, just to try and pick out all of the delicious, almond-y, rainbow ones? That's what I used to do. Then one day, I decided to learn how to make my own. Now, whenever I want, I can make a whole tray of nothing but rainbow cookies!!

No, I did not make these today. (But I would have if I'd had the time and ingredients!)

You will need:

1 can (8 oz.) Almond Paste
1 cup Sugar
2 sticks Softened Butter, Unsalted
4 eggs (some people say to separate the whites and yolks, but I have found no difference in the cookies when I do)
Red Food Coloring
Yellow Food Coloring
Green Food Coloring
Apricot Preserves
Raspberry Jam
1 cup Semi-Sweet chocolate chips (I like the Ghirardelli)
chocolate sprinkles

Preheat your oven to 350 degrees.
Line 3 baking sheets or pans with parchment paper.

Break up almond paste (I like to do this in the mixer. The whole house starts to smell like almonds!)
Add butter, sugar, and eggs. Mix well.
Add flour in, in 3 batches.
Separate into 3 bowls. Color one red, one yellow, and one green.
Press onto the parchment, and spread out. This is the hardest part, as it doesn't like to spread. Just do it the best you can, so that all 3 trays look pretty even in length and width.

Bake for 10 minutes, then allow to cool.

Get a piece of plastic wrap large enough to wrap all of the pieces in, and lay it out.
Lay the green piece down.
Spread the raspberry jam on top (as much as you like!)
lay the yellow piece on top of that.
Spread the apricot preserves over that (again, as much as you'd like)
Lay the red piece on top.
Trim all of the sides so they are even and there are no burnt edges.

Wrap in the plastic wrap, and press between two baking sheets.
Refrigerate for at least 3 hours.

Melt the chocolate in the microwave in 30 second intervals, making sure it doesn't scorch.
Spread over the top and on all of the sides of the cookie.
Cover with sprinkles.
Allow to dry/cool.
Cut into 6 to 8 long strips, and cut those strips into pieces.

Store in an airtight container at room temperature for up to a week.

Enjoy! <3