Rainbow Cookies

Ingredients

• 11 cup Red Barn Creamery Butter(227g)
• 21 cup Sugar(200g)
• 34 Eggs(200g)
• 40.5 cup Almond paste(120g)
• 52 cup All-purpose flour(240g)
• 61 teaspoon Baking powder(4g)
• 70.25 teaspoon Salt(1.5g)
• 80.75 cup Raspberry jam(240g)
• 91.5 cup Semi-sweet chocolate(255g)
• 100.5 teaspoon Red food coloring(2g)
• 110.5 teaspoon Green food coloring(2g)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease and line three 9x13-inch baking pans with parchment paper.
2. 2In a large bowl, cream together the butter and sugar until light and fluffy.
3. 3Add eggs one at a time, beating well after each addition.
4. 4Mix in the almond paste until well combined.
5. 5In a separate bowl, whisk together flour, baking powder, and salt.
6. 6Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. 7Divide the batter evenly into three bowls. Tint one bowl with red food coloring, one with green food coloring, and leave the third plain.
8. 8Spread each colored batter into a prepared pan, smoothing the tops.
9. 9Bake each layer for 10-12 minutes, or until just set. Let cool completely.
10. 10Spread half of the raspberry jam over the green layer, top with the plain layer, spread the remaining jam, and top with the red layer.
11. 11Melt the chocolate and spread half over the top layer. Chill until set, then flip and coat the other side with remaining chocolate.
12. 12Once chocolate is set, trim edges and cut into small squares or rectangles.