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Rainbow Cookies




Source of Recipe


Suzie


List of Ingredients




Rainbow Cookies


Ingredients
One dozen eggs
3 1/2 cups of flour
3 1/2 cups of sugar
3 1/2 cups of solid shorting (Crisco)
1/4 oz. of pure almond extract
2 boxes of semi-sweet baking chocolate
2 8 oz. jars of raspberry perserves
Food coloring

Servings: 2 - 3 dozen depending on size cut


Recipe



Time to make: at least 1 1/2 hours (including cooling time)

Directions
Preheat oven to 325.

Grease and flour bottom and sides of 3 cookie sheets.
Mix shortening and sugar in a LARGE BOWL, add flour and blend.
Mix in eggs.
Add almond extract.
Separate mix into three equal bowls, add a different food coloring to each.
Spread each mixure on its cookie sheet and bake 15 to 20 minutes--check to see if done by inserting a toothpick. Oven times vary; don't let it burn!
While still warm in the pans, spread one jar of perserves over one batch.
Place another pan on top.
Remove pan and spread second jar of perserves on cookies, then place last pan on top.
Melt one box of chocolate, and spread it on top of the stacked layers.
Place in refrigerator to cool. Once chocolate has hardened, flip cake over and remove the bottom pan.
Melt last box of chocolate and spread it on top.
After last layer has cooled and chocolate is hard, cut into cookies using a heated knife to prevent chocolate from cracking. Now enjoy--clean up later


Kid Friendly Rating (1-10): 10
Recipe Difficulty (1 - 10): 5


Why She Loves This Cookie
The ingredients are so simple you'll never forget the recipe. It takes a lot of prep work, but your friends and family will love this bakery-style cookie. Make a batch at Thanksgiving, then freeze half the sheet for Christmas--these cookies will keep for 10 days or better. I mail them to my brother and his buddies stationed overseas in the service. They don't receive the cookies until at least a week after I've baked them, yet they are still great!!!