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Rainbow Cookies

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Rainbow Cookies

What's at the end of the rainbow? A plate full of colorful cookies that look just like these! (And they're a breeze to make, too!)

Makes: 48 cookies

Chilling Time: 1 hr

Cooking Time: 15 min

Ingredients
  • 1 1/2 teaspoons almond extract
  • 1 (18½-ounce) package yellow cake mix, batter prepared according to the package directions
  • 1 teaspoon red food color
  • 1 teaspoon green food color
  • 1 teaspoon yellow food color
  • 1 (12-ounce) jar raspberry jam, melted
  • 1 cup (6 ounces) semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 325 degrees F. Stir almond extract into cake batter and divide batter evenly into 3 small bowls. Stir red food color into one bowl, green food color into another bowl, and yellow food color into third bowl.
     
  2. Coat 3 separate 9- x 13-inch baking dishes with cooking spray, line with waxed paper, and coat again with cooking spray. Pour each color batter into a separate baking dish and bake 15 to 18 minutes, or until a wooden toothpick inserted in the center comes out clean; let cool completely.
     
  3. Place red layer top side down on a cutting board and remove waxed paper. Spread half of raspberry jam evenly over top, then place yellow cake layer top side down over jam. Remove waxed paper and spread remaining half of jam over yellow layer. Place green cake layer on top, leaving waxed paper in place. Place a baking sheet on top to press the layers together.
     
  4. Chill 1 hour, then remove from refrigerator and remove waxed paper. Spread a thin layer of melted chocolate over top and allow to harden slightly.
     
  5. Cut into 1- x 2-inch cookies and serve, or cover and chill until ready to serve.
OOH ITS SO GOOD!
Notes

If you don't happen to have three 9- x 13-inch baking dishes, you can make the cake layers one at at time.

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