Seven Layer Cookies

Name: Seven Layer Cookies
Yield: 50
Cuisine: American
Ingredients: 4 pieces Egg (4 large eggs, separated); 1 cup Granulated Sugar (1 cup sugar); 1 piece Almond Paste (1 (8oz) almond paste); 2 ½ stick Unsalted Butter (2 1/2 sticks unsalted butter softened); 2 tsp Vanilla (2 teaspoons vanilla extract); 2 cup All-Purpose Flour (2 cups flour); ½ tsp Table Salt (1/2 tsp salt); 40 pieces Food Coloring (20 drops of red food coloring + 20 drops of green food coloring); 8 oz Apricot Jelly (8 oz apricot jelly); 8 oz Raspberry Jelly (8 oz raspberry jelly); 4 cup Dark Chocolate Chips (4 cups dark chocolate chips, melted)

Seven Layer Cookies - Desserts (American)

American

Servings50

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Vegetarian
Pescatarian

Steps

1Preheat oven to 350F- line and spray a 9x13 pan and set aside.
2Beat egg whites in a stand mixer until glossy stiff peaks form, while mixer is still running slowly add in 1/4 cup of sugar. Set aside in a new bowl.
3Cream together almond paste and 3/4 cup sugar, and beat for 3 minutes. Add butter and beat until pale and fluffy, ~3 minutes. Add in egg yolks and vanilla extract, and beat for another 2 minutes.
4Sift in flour and salt, and beat until just mixed.
5Fold fluffy egg whites into batter mixture, then divide the mixture into 3 bowls.
6Color one bowl red, one bowl green and leave the last bowl white.
7Spread red batter onto lined pan and bake for 8-10 minutes. Let cool then transfer to a cooling rack, and continue for the other two colors.
8While layers are cooking, heat the raspberry and apricot jelly on the stove in separate pans. Heat until jelly thins out then turn off heat and let cool slightly.
9Once layers are cooled you can assemble them. On a large pan or cutting board place a piece of parchment paper then the red layer, spread on raspberry jelly then top with the white layer, spread on apricot jelly, then top with the green layer. Top green layer with another piece of parchment paper and another pan/cutting board. Place a cookbook or weight on top and keep them in the fridge overnight.
10Take cookies out of the fridge and let them come to room temperature. Spread on melted chocolate and sprinkle of salt. Place back in the fridge until chocolate hardens, then take them out flip them over using another cutting board and spread on the remaining chocolate. Place back in the fridge to harden.
11Bring back out of the fridge when ready to slice and allow to sit out for 5-10 minutes before cutting. Cut into long strips, turn on the side, then cut again into bite-size pieces & enjoy!