Ingredients for Holiday Rainbow Cookies
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- Almond Extract
- Red Food Coloring
- Green Food Coloring
- Raspberry Jam
- Semisweet Chocolate
- Vegetable Oil
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How to Make Holiday Rainbow Cookies
- Preheat oven to 350°F (175°C). Grease and flour three 11x7 inch baking pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the three prepared pans.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once the cakes are completely cool, frost the first layer with the desired amount of apricot jam. Place the second layer on top and frost with the desired amount of buttercream frosting. Repeat with the remaining layer. Then frost the top and the sides.
- Once frosted, use a sharp knife to cut the cookies into 1-inch squares or desired shape.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
93g
Fat
74g
Carbs
12g
