7 Layer Cookie Cookie
If you’ve ever had a 7 layer cookie, rainbow cookie, Venetian cookie, or whatever other name you would like to call it, this recipe is turning that cookie into a traditional style cookie!
7 Layer Cookie Cookie
If you’ve ever had a 7 layer cookie, rainbow cookie, Venetian cookie, or whatever other name you would like to call it, this recipe is turning that cookie into a traditional style cookie!
Cooking Instructions
- 1
Cream together cold butter cubes, almond paste, and granulated sugar until just mixed
- 2
Beat in eggs one at a time, followed by the vanilla and almond extracts
- 3
One at a time, mix in the corn starch, baking soda, salt, cake flour, and all-purpose flour until just combined
- 4
Optional: stir in chocolate chunks of choice (we recommend a mix of milk and white chocolate)
- 5
Evenly separate the dough into 3 bowls
- 6
Add green, red, and yellow food coloring accordingly - you should end with 3 different color bowls of dough
- 7
Chill the dough in the fridge for 30 minutes uncovered
- 8
Pre-heat the oven to 400 F and line your pan with parchment or silicon liners
- 9
Once dough is done chilling, measure out 1oz of each color dough and press together. Note: using 1oz is a suggestion but you can change the amount based on the size cookie you want
- 10
Place the flat cookie on the baking sheet
- 11
Dollop raspberry jam in the center of each flat cookie. Note: you’ll want to base this off the size of your cookie because you’ll have to wrap the dough around the jam
- 12
Roll the dough so the jam is in the center of the ball
- 13
Bake one sheet at a time on the center rack for 13 minutes
- 14
Allow to cool on baking sheet for 30 minutes
- 15
Optional: Melt milk chocolate and top each cookie with your desired amount of chocolate
- 16
Enjoy!
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