seven-layer cookies
But if I were going to make one exception to the simplicity rule, it would have to be rainbow, or seven-layer cookies. More like petit-fours, these stacked almond cakes with apricot filling and a chocolate coating, are popular in Italian-American bakeries and I’ve loved them forever. They are always the same three colors though it’s just food coloring (well, two of the colors are), it wouldn’t be the same without their signature pink and green stripes.
Yet the vast majority of seven-layer cookies out there these days really disappoint. Artificial almond flavoring — bleh! — prevails and few bakeries actually deign to make these in-house anymore when it’s just old folks and old souls like me with nostalgia buying them. The factory-made ones may look perfect but don’t taste quite right, which means that seven-layer cookies are, in short, crying out to be made at home. If you’re marginally insane. And, well, ahem, here I am.
So, despite wanting to make these for years I have put it off again and again. Woe is me, I thought, it will take all day, all weekend, all year. I won’t have the counter space, I reasoned. The recipe might be a dud, and imagine going through all that just to think that the processes ones are better! Even worse: nobody loves them but weird little me, which means that this could end very badly for my hips.
And this is why I actually spent most of Saturday in a fantastic mood because I got to say, these are shockingly easy to make. Oh, they’re not quickies — don’t be crazy — but the recipe isn’t very difficult and once you’re done baking the layers (which take no time at all) it’s more of an assembly thing. Better yet, they’re perfect. They’re everything bakery seven-layer cookies once were and can be again in your kitchen. The cake is dense and intensely almondy, the bitter chocolate is the perfect contrast and the jam is just the right amount of fruitiness to pull it together. And they’re so cute, I sort of hope we’ll never run out of them.
Need a gluten-free version? Intrepid Jill at Hey, that tastes good! has already made a gluten-free version of these and they look fantastic.
One year ago: The only Peanut Butter Cookies I make.
Two years ago: Braised Short Ribs and Potato Latkes
Menu for Hope Continues until December 24! I’m giving away sets of reusable grocery bags. Get the details on the project over here.
Seven-Layer Cookies
Almost perfect as printed in Gourmet, December 2005, but with many added notes at the end
I have so many extra hints/notes on these, I’ve moved them to the bottom. Read on!
Makes about 5 dozen cookies (or more, if you cut them as small as I did)
Time: These take at least 11 hours from beginning to end, most of it inactive, but make sure you have a good 2 to 3 hour window
4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Special equipment: a small offset spatula, a heavy-duty stand mixer if you have one; a hand-mixer should work as well
Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)
Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. (Alternately, you can do what I did: melt the chocolate 3.5 ounces at a time just to make sure it doesn’t seize up between steps, though that shouldn’t be a problem if you only let it set for 15.)
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
Cut lengthwise into 4 strips (I cut them into more, because I wanted them 1 to 1 1/2 inches wide, as I remember them). Cut strips crosswise into 3/4-inch-wide cookies.
Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.
Three important notes:
I struggled with three things in this recipe (the first two were mistakes, and both came back to bite me in the tuchus) so you won’t have to:
1. Don’t stack cooled cakes: Once my first two cake layers were cool (and still on their parchment liners) and I needed to make room on the cooling rack for the third one, I went ahead and stacked them, their liners between them. DON’T DO THIS. Not because they crush each other (they won’t) or because they’ll stick (they don’t) but because that paper liner is greased on both sides from baking and the chocolate shell never quite stuck right to the pink cake because of the grease accidentally left on it. I can’t tell you how many cookies were rejected because their chocolate fell off. It is too sad to discuss.
2. Be careful dividing your jam: I mindlessly divided the jam wrong/unevenly and ended up with too much between one layer and too little between another. Too little was no biggie, but where there was too much it oozed out and was particularly difficult to keep stacked when sawing through with a serrated knife. So, if you’re using a scale to make two six-ounce divisions of jam, remember that you’ve probably strained out a good ounce or so of jam solids, or in other words DUH. Your divided amounts will be less than six ounces each.
3. They’re easier to cut when frozen: Nevertheless, they tasted amazingly and I was all ready to do a victory lap around my wee kitchen counter, however, when I got to cutting them up and then it all went south. People, these were trying to cut. The problem lies within the differing textures of the layers — the top hard chocolate shell more benefits from a sharp serrated knife (a regular, even very sharp knife will crack the edges when you press down on it), the same serrated knife that gets gummed with jam and tries to pull the soft cake layers in between apart. It was exasperating. It didn’t go well. I packed up some for a party and stuffed the rest in the freezer, only to discover the next day that these cut fantastically when frozen. Seriously. Trust me. I have the gummy floor and gray hairs to prove it.
you’re right, looks like a lot of work, but worth it – they’re completely adorable (can I call food ‘adorable’?). :)
cute! hey, ’tis the season for complicated baked goods. especially if you’re under this arctic cold snap. and you live in a town that doesn’t usually get snow. so you’re stuck inside because they don’t clear the roads.
anyways, cookies, here i come!
I am one of the people who don’t like those cookies, but I do think they’re cute! Love the colors. I think I’d eat off the chocolate layer. :-)
Crazy stuff – I *just* found this recipe online yesterday and planned to make these fantastic cookies next week! I have been wanting to make rainbow cookies at home for ages. In response to your troubles with the slicing, do you think it would be possible to “score” the chocolate layer on top before chilling it so that it is easier to cut through without a serrated knife so that the underlying cake layers don’t get damaged? Just a thought.
Cheers, Sarah
oops, one more question. did you use parchment or wax paper? do you think it makes a difference? thanks!!
hey deb!
which bakery in town makes the best seven-layer cookie?
LOL, I just pulled this recipe from Epicurious last night for X-mas baking this year. I had previously made the other recipe on the site and figured I’d try this one (although they are extremely close). I totally agree that these are much more daunting-looking than they are to make, because outside of keeping the layers intact enough to stack, it really is a relatively easy recipe. That happens to yield one of my favorite cookies of all time (and a show-stopper as an edible holiday gift!).
I’ll be trying your Blondie recipe this year, too, especially now that I know what stellar taste you have in cookies (okay, I figured that out after the peanut butter rice krispie things, lol).
Wow so pretty!
wow how beautiful looking. Do they glow in the dark?
Oh I love love LOVE the photos with this post – the cookies are adorable. And I think maybe they’re supposed to represent the red, white and green of the Italian flag… I’ve only ever seen them in Italian bakeries/stores. Either way, I am encouraged to try them.
just seeing these made me smile
So pretty!
My mouth completely just watered looking at those…I will have to make those. Thanks, Deb for yet another fabulous recipe.
Oh my MIL makes these every year! She calls them Viennese cookies (I think). I was planning to attempt for a cookie exchange next week. Her recipe differs slightly – she uses apricot and raspberry preserves and more almond paste. Thanks for the beautiful photos of the cookie. I just forwarded your site to my hubby and he is now craving them!
Debra,
These are MY ABSOLUTE FAVORITE COOKIES in the world!
As a kid, I called the “colored cookies” and my grandma used to buy them for me from the Jewish bakery in Queens. I haven’t had them in years.
Thanks for the nice memories.
Stacey Snacks
The pictures stopped my cubemates in their tracks. This also nominated me to make them for all us poor saps stuck at work over the holidays. You know, sometimes I enjoy a bit of assembly and challenge in a recipe. Can’t wait to try them!
Oh yum, I’m pretty sure my mom’s friend who’s a baker made those for us once, but he used pistachio paste instead of dying the almond paste green. Have you heard of it that way before?
I will never make these because I am afraid of baking and this looks like baking x3, HOWEVER, you brought back great memories from when I worked in a Jewish deli and ate these by the handful! I love them! Hmmmm….might need to go find some.
This is awesome! I have been looking around for a tasty venetian layer cookie to make for my Christmas Eve party, and yours popped up in the best of time. Thanks for reading my mind…
i am not a huge fan of these. so pretty, though. (but i am certain store-bought and home-made are not comparable and that i would love yours…)
You’re so right that it’s hard to find good rainbow cookies. They need to be really almondy and juicy. A co-worker of mine used to bring great ones from Yonkers, but that bakery, an old-style Jewish one, closed. The Italian bakeries near me in Brooklyn make them, but not all that well. I have never heard them called “Venetian cookies” before.
Oh My GOD… Thank you Deb, thank you so much. My mom used to make these but she could never write down the recipe. I love you!
NO YOU DIDN’T!!!! These are hands down my husband’s and my favorite cookies. We normally each get to have some when we visit my husband’s parents in NY over Thanksgiving but we didn’t get to this year because my son was in the hospital twice during that week so we stayed home. So I’m majorly craving these!!! I just posted on my blog about you and this recipe. You are KILLING MEEEEE!!!
Sarah — I used parchment, mostly because I ran out of waxed paper. (NOTE TO SELF: Buy some already!) Either work. I will edit that in. I don’t think you can score chocolate before it is set. As I mentioned, these cookies cut flawlessly when frozen, no need to fuss about making a mess or scoring. I’d definitely do that next time.
Diana — I bet these would be to die for with pistachio paste. In fact, not moments after I said that they really had to be pink and green, I started scheming version of this with different nut cakes, different jams or even chocolate between the layers. I bet this recipe could be adapted many different ways.
Mez — I have no idea. I am more the type of person to make my own that to continue trying ones that always disappoint me (I’m thinking Little Italy and Italian bakeries in Red Hook…)
I have a dear friend who makes these a couple of times a year for various holidays and she always saves me some! They are sooooo good. But I would never have the time to make them myself with 4 children, 2 of whom are 15 months apart and under 3.
These are my favorite cookie of all time! I’ve gotten them in Italian bakeries and they sell fantatic ones in the kosher section of Wegmann’s. I have only known them as rainbow cookies!!!
I bet that this exception is worth it. I love the colors. So beautiful!
The cookies look like perfect little presents – they are so beautiful. Have you ever tried making them with a different flavor of preserves?
Ooh, I’ve never heard of these. Have I been living in a cave? No, just Wisconsin. Anyway, just curious, but what makes these cookies, instead of cake? It looks like cake to me, only smaller. Is the texture of the layers cake-like, or cookie-like?
Oh my goodness, I cannot WAIT to make these. These were my little brother’s and my absolute favorite cookie growing up. My mother could never pass a pastry case in the supermarket without bringing some home. My brother will be so excited to receive a box of these with his Christmas gifts.
These are by far my favorite cookies. As a young girl in Brooklyn(i’m only 29), my uncles would always bring some back from the local jewish bakeries. Whenever I visit…i still get them. YUMMM> I may actually attempt to make them!!!
These are the only cookies that people expect from me and my family during Christmas. They are a lot of work but so worth it. In fact, I’m getting together with my mother and sister tomorrow to make them! I’m sure they will appear on my blog as well!
Deb, You are officially more fun than a barrel full of monkeys.
I LOVE these cookies and can never find them. I’ve been debating whether to make these myself for a while.
I am so excited you posted this – I actually have had this recipe printed from epicurious and waiting on my counter to make this weekend. One question – a lot of the commenters on epicurous felt that it was unnecessary to separate the eggs. Any thoughts? I am all about saving time/bowls, but not to the detriment of the cookies!
These are really beautiful (bet they tasted amazing too!) and I’ve always wanted to make something like it (the petit fours). Maybe this will be the one to try. Beautiful photos. This recipe is definitely a keeper :)
Until I saw the pictures of these gorgeous 7-layer cookies, I had completely forgotten that they were my absolute favorite cookies at Oneg growing up. Please, save a couple for your favorite (only) sister Saturday night! xo
They’re almost, ALMOST, too pretty to eat!
Hi Heidi — I saw that comment too and here’s the thing with separating eggs and folding the whipped whites in: you can basically do it to almost any cake recipe (or pancake, or waffle) to make it lighter and fluffier. Or, you can skip it. It’s not that it won’t work either way, it’s more than the texture will be more dense. These almond layers are particularly heavy and I think that the whipped egg whites really lighten them up. That said, I did feel that a lot of the lightness got lost when mixing in the food coloring — it’s hard not to deflate them quite a bit if you want that color evenly distributed.
So, in short: I’d do it. But they won’t be ruined if you skip it–just heavier.
You’re killing me, already! As if I haven’t already found too many cookies on this site that I have to make for Christmas, here’s yet another. I mean, how can I not make these? Almond paste? Apricot preserves? Bittersweet chocolate? In colors that serendipitously will match my xmas table decor? Can’t you give me a break and post a recipe for, I don’t know, stuffed cow tongues, or something? Just think about it. Don’t make me swear off your site until the 26th….
Those are extremely festive.
OH. MY GOD.
I love you. Can I move into your kitchen? I know it’s small, but so am I.
Also, you should know that I read this in all of thirty seconds and have already emailed my family to let them know that although, yes, I’m only getting home on Friday, I’m kicking them out of the house on Saturday to make these.
Yes!!! I LOVE LOVE LOVE these cookies! My family is italian and we always had these at christmas. I used to eat so many of them. Like you, I’ve never made them for whatever reason, but now that you’ve posted the recipe (and have had such success) I think the time has come!
Thanks Deb!
Those look incredible! They are making me really miss being small and waiting up for my parents to come from a party. My mom would always sneak out those little cakes in a napkin for us to eat the next day.
i had no idea these were almond & apricot- that sounds DELICIOUS. i’ve never tried them bc they’re so colorful, they don’t look delicious. off to the italian bakery!
if you want to cut them without freezing them, you could gently heat a chef’s knife and then use that to cut. you can dip your knife in a bowl of hot water(be sure to dry it before cutting!) or run it quickly through the flame on your range. then, gently set your knife edge on top and wait for the heat of the knife to melt through the layer of chocolate and then cut through the rest of the cake. repeat the warming method for each new cut. voila!
They are BEAUTIFUL; you are such a food artist!
I soooo want to try to make these. Thank you for your fabulous narrative, pictures, and recipes. If you’ve tried it, I know it’s not a dud recipe!
THANK YOU!!!
:-)
I LOVE THESE SO MUCH. I grew up eating them after Friday night services.
Thank you so much for posting a recipe! :)
Lovely! I’m so glad you finally game them a try and gave the rest of us inspiration to either make these or go out there and make that daunting recipe that’s been lying around for years. I do like these cookies a lot, and think I will have to give them a try sometime soon, as I’m not sure I’ve ever had homemade!
Rainbows are my favorite cookies… by far. I’ve been wanting to make them for ages. I think I’ll get around to it the week *after* Christmas so I don’t have to share them with anyone.
I’ve never seen these before! They’re so pretty and sound tasty. I think I’ll get the ingredients so I can make them during the next big snow storm.
Wow, I’m thoroughly impressed. Well done. And so pretty.
These cookies look great and I cannot wait to make them….but one question…I have a son that has a nut allergy is there anything I can use to substitute for the almond paste and almond extract?
Hi Donna — This an almond cookie/cake. The flavor and most of the texture comes from the almonds. You can try a different cake inside but it would be an entirely different kind of cookie.
These are my favorite cookies in the WORLD. I am afraid to make them myself because the batch would never make it out of my kitchen. YUMMMMMMMMM! I let my Italian friend Beth make them so I’m forced to show SOME self-control.
Leave it to you to attempt these gems. I haven’t had these for years and years and they were one of my favorites..I think. The texture I remember was that of marzipan and I thought it was a candy because it seemed almost chewy. Am I confusing the two or is there only this one type? I am willing to attempt this because I love what I remember about them.
I LOVE RAINBOW COOKIES. I don’t really like other cookies, but I LOVE RAINBOW COOKIES. I’ve also had a recipe bookmarked for about two years that I’ve been wanting to make, but haven’t convinced myself that they’re worth the immense amount of effort; usually long processes aren’t enough to dissuade me from an effort, but these just always seemed to be too much. BUT you may have just convinced me otherwise…
delurking to say thanks for posting this! I am from Brooklyn but have been living overseas for the past 14 years (last 10 in Australia) and no one has rainbow cookies. I truly LOVE these and have found recipes in the past but never attempted them. I am going to file yours away (it is too hot here for lots of baking right now) and attempt these in the new year! that is assuming i can track down almond paste here!!!!
Oh oh oh, i so love a good rainbow cookie. It is presently the ONLY food that I will eat with artificial food coloring. I cut out artificial flavors and colors, but I just couldn’t cut out rainbow cookies. They make a super delicious one at Canter’s Fairfax in LA! If i made them myself, do you suppose they’d be fine with all one color? Classy even? or am I kidding myself? Are there agents that color naturally? (actually at Canter’s they have 4 layers of cake, one is chocolate, or at least brown).
BTW, i made your homemade oreos! They were the bomb.
Hi Susan — They’re definitely on the chewy/cakey side. The flavor is strongly of marzipan/almond paste, especially in this recipe.
And now my sister wants some, too? I am going to have to start lying and saying we ran out. I hope nobody raids the freezer.
OMG these look a-maz-ing!!!! If only I had the patience to try this.
oooooh we used to call these Neopolitans. I haven’t had one in forever! Looks yummy =)
That looks fun and definitely worth it! I’ve noticed almond paste at the store and would love to have the opportunity to use it.
You’re my hero! I grew up in NY and have lived in the midwest since college. I’ll never move back “home” because I don’t miss the craziness and the traffic. What I do miss, however are the treats!!!
I always got 2 different things at the bakery near my parent’s old house: Black & White cookies and, 7-layer cookies! Both of which I’ve missed for eons, and BOTH of which you’ve now brought back to me! Wonderful, wonderful, wonderful! Thank you thank you thank you!!! :-)
….
Oh my god, you made my LIFE today! These are my favorite dessert in the whole world, and since I moved away from NYC I haven’t found any. I would make these nuggets of adored deliciousness tonight if I could, but I am definitely making them this weekend. Saturday can’t come soon enough! (Maybe Friday night…?)
THANK YOU SO MUCH, Deb!
ps.I’ve never commented, but I appreciate your blog every day! SK is the first food blog I’d ever read, and I’ve been blessed with yummyness ever sice.
My family LOVES rainbow cookies! I’ve been making them for a few years, ever since I found this recipe:
http://www.murrayhill5.net/blog/inmykitchenblog/archives/000008.html
It doesn’t separate the eggs, so I now have to try yours! The best tips I have to add:
1) I put apricot jam on the green layer and raspberry preserves on the red layer. The combination of flavors is GREAT!
2) I have the same problem with the chocolate cracking, so sometimes I make a very heavy ganache (with more chocolate than cream), which slices more cleanly, but tends to stick to its container if not kept refrigerated (and these taste best at room temp)
3) I color the middle layer with yellow food coloring. Normally I avoid food coloring, but these cookies are the exception.
4) I get nervous every time I bake these, because, with my recipe there’s barely enough batter for each layer to cover the pan, so I spend way too long evening it out. Nonetheless, it always comes out really well.
btw, I love your blog!
Oh my, well I am saving this to make! My DIL loves these cookies but the store bought ones they brought to the bridal shower were not that good at all. I will have to surprise her and make them for her!
These are one of my all time favorite cookies. I’m hoping to make them this year too. Thanks for posting this one!
For a second there I thought those were the multi-colored coconut bars that I used to buy at Mexican restaurants when I was little… but I’m a little relieved to see that this is an honest to goodness cookie with more than one ingredient. As much as I loved those coconut bars these look far far better.
I always think its funny that before the jump on this site, there’s a place under the pictures/commentary that says “5 tips to get a flat stomach”. This particulary strikes me as funny with today’s recipe!
I thought like Jesse as well, that they were coconut. I wonder if there’s a way you could incorporate some, or would that defeat the purpose? Completely change the recipe?
oh thank you, thank you, thank you!
My Godmother (who is Italian) makes these every Christmas and I wam the only one who eats them. I have been asking for the recipe and now I have it! these are the best ever! I will eat the whole container in one sitting and I don’t share… very glutunous of me, I know but hey you only live once:)
callie
People think I’m crazy, but I absolutely love these things! I think I might have to try my hand at making a batch. :-)
Wow these look good. I have been checking out your recipes for a few months now and love your commentary! This is the first time I have contributed – considering how many recipes I have pulled off your blog recently! Which brings me to my question (unrelated to this menu but I would really appreciate an answer!!) – is it possible to bookmark recipes on this blog? I mean, I have looked through the functions and couldn’t find one to do so – but it would be good if you could log in with your email and have a kind of file with any recipes that you like – I know you can have all the updates sent to your email (which I already do) – just an idea! Thanks
These are my favorite cookies and the banner picture for my blog! They are a lot of work but totally worth it. I use another recipe for them from Gourmet entitled “Rainbow Cookies,” you should search for it on epicurious if you ever feel like trying them again. I have always had great results.
ooh i forgot to add, they are also great with raspberry jam.
I make these cookies every year with THIS recipe! Make them, they’re delicious!
OMG!!! You made continental marzipan cookies!! I can only find the real versions of these back in NJ! I’ve seen many fakes that don’t use marzipan or almond paste but just use colored cake.. bleh! You made the real thing, you are my hero!!!
Your rainbow cakes look gorgeous and I’m sure they taste as good as the look.. I always buy rainbow cakes from a little jewish bakery near my house but never though to make my own, I’ll have to now!
wow!! amazing cookies.. thumbs up!!
looks so yummy & i love the color!..
these are gorgeous! talk about the ultimate holiday cookie, these are it!
This is a perfect example of what I love about smittenkitchen! Last night, I was on epicurious.com checking out cookie recipes, and I saw these. Beautiful, but intimidating! I wanted them. But would I like them? Would they take forever? Would they be worth it? Not 24 hours later, the answers to all my questions, plus photos to prove that they look just as beautiful in real life as they do in a food stylist’s magazine shoot. Thank you- this is my absolute favorite food blog and recipe source.
Crikey, lady, I love that you would see a recipe like this and really want to make it. Bless your detail-oriented heart.
Love this post Deb! They look so cute!
These are impressive, and they look like they must have been fun to make. How did they stack up against Italian bakeries in the taste department? I’m always disappointed with cookies from Italian bakeries – they are always so colorful and pretty for the eyes but not the tastebuds. Yours look like they have the stuff to taste amazing.
These, are by far, my favorite cookies in the world. That said, there is no way I am every going to attempt to make these on my own. But interesting to see how they are done!
these look so nice and are the right colours for Christmas :)
I made these for the first time two years ago and they were worth the effort. Now on the top of my favorites list, and I just bought the ingredients to make them again! Yours look beautiful.
Deb, you are not alone! I long for these little cake-cookies from my childhood. I long for them… but is it enough to actually BAKE them?
Is the apricot jam a traditional choice or one of taste? Would raspberry, orange, or something else work as well, do you think?
you’re my hero. rainbow cookies are one of the foodstuffs i miss most about new york, even after living in california for 11 years. thanks for posting this!
I’ve never had them (and discovered them this year on Gourmet), but in Germany I alway buy for Christmas Domino stein (3 layers cookies, with gingerbread, almond paste and red fruit jelly, coated in chocolate). I love the combination of almond paste and chocolate, so this might be a fun new recipe to try out this week-end!!
Thanks for all the advices and comments to the original recipe Deb.
These look like they are absolutely worth the work! They are so pretty and will work so nicely for a tea party or something like that :)
GOSH! these look amazing..just stunning work and so pretty. i love the photos and would definitely chomp down on these guys in seconds. :) x
it really looks cute and a lot work too, but my son would love to eat that cookie specially the chocolate layer,thanks alot for the recipe
These are my favorite cookies, ever…! I’ve never tried to make them myself – I usually leave that to my Mom but maybe this year I’ll give it a go…!
OMG! I am making these tomorrow. Thanks for adding yet ANOTHER cookie to my repertoire this year. I’ve got to quit reading this blog!
As soon as these went up, I e-mail mini-savi and made a date (or dates!) to make these cookies together. They are our dad’s favorite and it will be the perfect Christmas present. We are both VERY excited. Thank you!!
I know they look beautiful and probably taste great, but doesn’t using all that food coloring give you pause? And why am I the only person to mention it out of almost 100 people?
These are my favorite holiday cookies. I was so glad to read about them on your blog!
Katie K – you’re not alone there on the food coloring. I have some food coloring gels that I’m going to try on this recipe this weekend. A little bit (as in, a little blob on the end of a toothpick) goes a long, long way. Not sure whether they’ll have the same color saturation with this recipe, but I’ve used them before with success, so, we’ll see.
Oh my god these look good, I’m totally making them (gluten free) as soon as I run out and get almond (or, oh my god, pistachio) paste!!
I can’t believe you found a recipe for these! I thought there was a little old Italian lady cult who only churned these out for weddings and Christmas! Hadn’t seen them for years, and used to call them ‘Italian flag cookies’ when I was a kid. Awesome.
@66 – my family always put raspberry jam on the pink layer too :)
GORGEOUS, GORGEOUS, GORGEOUS!! Score on finding a recipe for them :-)
These cookies are just beautiful! I love your site, you have such wonderful recipes, styling and photography. I’ve only recently discovered it but plan to spend much time perusing your archives!
I’ve had this recipe printed out from Epicurious for months now and have been planning on making for the holidays this year. I’m going to make them this weekend and have one quick question, more to satisfy my curiousity than anything: what’s the point of using preserves and then straining them? Can you just use jam instead so that you don’t have to worry about straining? (I’m thinking seedless raspberry jam)
I LOVEEEEEEEEEEE these cookies and am still THINKING about making them :) Thank you for sharing your beautiful photos, as well as your mistakes. I looove that about blogging – it all makes us human!
I’ve made these (from the recipe you used above) for several years. My husband loves them. I brought them to a party a few years back and no one had ever seen/heard of them before (we’re in the DC suburbs). People either loved them or hated them. Also, I use seedless raspberry preserves (no straining) because my husband hates apricot; works better if the preserves are warmed up a bit, so they’re liquid when they are applied. Lastly, I cut my bars with a pizza cutter, but you definitely need to get to them during the window of chocolate that is set but not too cool.
These are my favorite cookies as well (and I am pretty sure in the top 5 for my hubby). I hear ya on the disappointment from bakeries – they are always dry, and lately have been covered in chocolate on 3 complete sides. A lot of them also use raspberry, which is something new to me – I don’t remember seeing this as a kid. My grandma always made us kids our favorite cookies for our b-days and I was the only one who requested these – yum yum yum!
Can’t believe we both posted about rainbow cookies within the same 24 hour period! I have never heard them called 7 layer cookies (but then of course I live in San Diego) I thought those were the things with graham cracker crust and sweetened condensed milk, which I simply cannot go near for fear of eating the entire pan.
Were you able to get the almond paste at a major grocery store in Manhattan? Freshdirect doesn’t carry it – and I figured I’d ask before I start canvassing every grocery store in the west village on foot in this weather. Maybe the Gourmet Garage?
I just finalized my holiday cookie list but now I might need to add one more…
How funny, I was just talking with my mom about wanting to make these… Looks like you did a beautiful job. They’d be worthy of the best Italian bakery in Brooklyn!
Mmmm. I love these cookies. My mom has made them every Christmas as long as I’ve been alive, and now I make them. They’re the only cookie I would do anything for. Beautiful pictures, as always!
my family and i LIVE for rainbow cookies!!! We’re originally a New York family but moved to Ann Arbor, MI when I was young, and the memory of these cookies has lived on strongly in our minds…now I’m at college in the city and every time I go home, guess what I bring with me? I agree, I am consistently disappointed by the ones I buy, but I have found one acceptable (at least for my mother!) spot – Nussbaum & Wu on 113th and Broadway in Morningside Heights. I think they use raspberry preserves instead of aprticot, but both are delicious to me! Can’t wait to try making these! Homemade is always better!
I love these cookies! I make them every Christmas with my mom. But we use raspberry preserves. Yum!
These look soooo festive and fun! We’re likely to have yet another snow day tomorrow (in Seattle school is cancelled if there is even a threat of snow!) so maybe I’ll make em with the kids.
I’ve made these cookies for many years and call them Neopolitans. My recipe calls for Red Currant jelly and Apricot jam. It also says to score chocolate before it sets up. My 29 year old son asks for them every Christmas. Love to visit your site and will be trying blondies and sables this weekend. Thanks
these are absolutely, hands down my favorite cookies. i might even go so far to say as my favorite dessert. when my italian bakery closed, i had to satisfy my craving with sub-par, factory versions from my local deli. no more will i suffer. i plan upon making batch upon batch of these little beauties. thanks for the recipe!
i used to make these before i went gluten free. I’ve not yet found a suitable flour combo to make these gluten free. All of my attempts thus far have fallen short, which is a crying shame since these are my mostest favoritest cookies ever. my granddaddy used to bring them to me from a local bakery when I was a wee kiddo
I am from The Netherlands, so I have never heard of these cookies before, but MAN does this bring out an urge in me to bake something else….
It’s called “spekkoek”, and it is an Indonesian-Dutch cake. Check out http://en.wikipedia.org/wiki/Spekkoek and you’ll see the similarities: lots of layers and ridiculously time-consuming to make at home… Like you described for the rainbow cookies, this is part of my childhood memories, and I have a recipe somewhere, but have been putting it off for years…
Might be a nice project for the holidays.
they are almost too cute to eat haha :)
Now I know we are kindered spirits! I love love love your site, your taste in food, and oh, yes, seven layer cookies! Can’t wait to try making them myself.
I think I’ve revisiting this entry about 6 times already, slightly in awe, and slightly “should I do it? and can I do it before Christmas?” We always have these at Christmas eve dinner, and for the last four years or so, my Bensonhurst raised and don’t-you-forget-it grandfather has complained about the quality of the bakeries in NJ and how they have gone way downhill n the quality of the cookies. If I can pull this one off before CHristmas (mostly find the block of time), I will soo be the favorite grandchild.
My co-workers and I are addicted to your daily recipes and gorgeous photos.
Yum – made these yesterday and took into work (at a hospital) for my night shift coworkers. They are delicious! The chocolate does crack when cutting them, but that’s a minor issue.
Hi Deb…this has absolutely nothing to do with this recipe (sorry!), but I have a question for you. I’ve been requested to make my great-grandmother’s rugelach for a holiday party next week, but I’ll be working pretty late into the evenings up until the day of the party, and was hoping to at least make the dough ahead of time. Any idea how long I can keep the dough in the fridge? I was hoping for 2 days… and I’m the only one with the “recipe” (I used to make the rugelach with her when I was a little girl, but no one else ever learned how to make them), so I can’t even ask any of my aunts. These are pareve…instead of cream cheese and butter they have eggs, oil, and orange juice (and also some baking powder).
Thank you so much…and I have to say, I love your website. Everything I’ve made from you has been fantastic, and you’re always so helpful and honest!
For those of you who asked where to get good versions of these in NYC, I just stumbled upon this Gothamist post. Now, it’s from 2003 and not exactly the most scientific research, but it may have some good leads.
Victoria — I think the dough would keep great in the fridge for at least two days. I probably wouldn’t go over three to four, but two days should be fine. Most doughs are a bit like pie dough — which keeps for up to a week in the fridge — but richer; good luck!
So pretty and perfect for Christmas! :)
I like to cut these into long bars the length (or width) of the pan, wrap well and freeze. Then I pull out a bar when company comes and slice them frozen, works well and I always have some delicious goodies handy.
Wow…how cool. Thanks for the recipe – I wish I had some of them in front of me right now!
Deb, I made these yesterday and they are fantastic; just like I remember them. I looked at the recipe that Alice Q Food linked and adapted somewhat her frosting and added a slant of my own for insurance! I preped the cake for the chocolate by poking the top with a fork, just a little, so the chocolate would have a little something more to adher to. Also, I did add about 1 1/2 Tbsp’s of cream to the chocolate to soften it just a little. Once it got semi firm, I measured the top and marked it every inch on the long side and 1 1/2 inches on the ends, then scored the top with a long strand of dental floss. Once it was good and chilled, it cut nicely. I didn’t worry about the bottom, because it was well braced. Thanks for reminding me of this wonderful cookie, once on the stairmaster though, it may be another story!
I make these cookies every year because my husband and son have said Christmas isn’t Christmas without them. Here are my hints–don’t use wax paper to line the pans. The first time I did, it smoked up the house. Parchment is the way to go. When cutting the cookies, have a container of HOT water nearby. Dip the knife in it, wipe off the water and make cutting lines on the chocolate surface. Dip the knife in hot water again, wipe clean and then cut. This is the method I find works best without cracking the beautiful chocolate topping.
I love these cookies and I just had a couple the other day, in fact! Yours look adorable!
DOH! I found out there’s a difference between almond filling and almond paste. Saw the can, grabbed it, got to baking and realized they’re two different animals. I cooked everything longer, so as not to waste my efforts. The texture will surely suffer, but they made taste acceptable. My bad! I’ll do them again before Christmas with the right stuff. I can’t wait.
These look like such fun!!!
Rainbow cookies are my husband’s favorite. I had never even thought of making them at home! I am making them tomorrow! Thank you for posting this.
mine are cooling as I type! thanks for posting & for all your great tips & insights. couldn’t find the almond paste anywhere at first (hobby lobby, michaels, joann), but finally found it at an upscale grocer. my layers are thinner than yours… not entirely sure why this came about- but they still look very promising! thanks again!
Dear Smitten Kitchen,
This is the exact same recipe I use, but I only make the effort for special occasions. I do love the way they taste. When it comes to cutting them up, I often just do small squares – but if you want to go all out, before coating with chocolate, take a small canape cutter (make sure it’s tall enough to go through all layers) and cut out shapes – then melt your chocolate and dip – remove to rack or waxed paper to dry. Now you have a petit four. To make them extra special, after they have dried, pipe a tiny flower on the top. Perfect!
P.S. – Enjoy the scraps – they’re yummy even without the chocolate on top!
Stupid question…could you bake all 3 layers at the same time, cool them off together, then stack them?
Yes, of course. If you had three of the right size pans and room for three of them in your oven. Also, if you do, I am jealous, but that is neither here nor there. ;)
these are my favorite cookies in the whole world!!!!!!!!yay! cannot wait to try them. also if i make them for my dad i will become the favorite child! :)
I just finished making these- delicious. Thank you!
I am almost done with these – they look great and my husband is so happy.
To Beth, above – I found almond paste at our local, nothing-special D’Agostino at 90th and Columbus. It came as a foil-wrapped log in a small box.
I agree with Kit, do not use wax paper – I thought I started my oven on fire with all the smoke. I didn’t have wax paper, but used aluminum foil and sprayed it down good with a Pam/flour spray. The cookie came off this better then the wax paper attempt.
I went ahead and made these last weekend, and they are delicious and impressive looking. I did separate the eggs (I was comment #35). The ONLY things I will do differently next year (and I am so making these again next year!) are: (1) process the sugar and almond paste in the food processor – I found that the paddle of my KitchenAid did not do a great job and I had small lumps of almond paste that never broke up, and (2) add some cream to the chocolate to make more of a ganache topping, as sadly mine did not cut well even after freezing them overnight…I had to resort to heating my knife and trying to get it to melt through the top chocolate layer before cutting the rest, but still had my fair share of cracked pieces, and it took forever!
My daughter Deena told me about your site and how wonderful it is. I was just reading about the “rainbow cookies.”I was just wondering why you referred to these cookies as “seven-layer,”, when in fact there are only three layers. ??? When I was young, one of my favorite bakeries in Baltimore –Silber’s– sold this as seven-layer cake. The slices were just so yummy. We would peel off each layer at a time to eat, never taking a bite of all the colors at once. Thanks for the memories!
Sandy: Maybe 7-layers including the layers of apricot & chocolate between the cakes?
Oof… I thought I was done with my holiday baking for the week. I guess I’ll have to make one more trip to the grocery store.
Hi there…
You may also want to try and cut the cookies into pieces with a heated very sharp knife… have a cup of very hot water, dip the knife, dry quickly and cut. That should work well…
Well my sister and I successfully finished making a batch of these wonderful cookies. We agree that dipping the knife in hot water was the solution to cutting them. We didn’t freeze them, only chilled for 15 min. Also, it helps greatly if you add butter to the chocolate. We added about 2 tbs per 4 oz. (we put 8 oz of chocolate on ours.)
Merry Christmas!
This recipe made enough for two Christmas parties, and the cookies were enjoyed by all.
Like others I added a bit of cream to the chocolate; you lose the chocolate snap but it makes cutting easy. This recipe made it clear that I need a new baking pan, as a warp in the center resulted in a big hump in the middle and thin edges. But once cut into squares, the problem was no longer noticeable.
We were benefactors of Chris’s efforts. And yes, we REALLY enjoyed these cookies. So yummy, I’m afraid we already polished them off after lunch yesterday. My 16 mo. old son was crazy about them too! Thank you for going through all the work to put these together.
Great blog with wonderful pictures, my Mother-in-law just sent me your site.
you are such an inspiration! i have some time off over the holidays, and i decided to make these. they’re sitting in my fridge right now with the chocolate hardening,and then i will take your advice, and into the freezer they’ll go to be cut up this evening, and enjoyed at my leisure. i know i’m something of a lurker, deb, but i always enjoy and appreciate your posts, even if i don’t have the time (or inclination) to post a comment. but i never would have tried these without you, so thank you.
Question? When buttering the parchment paper, which side to you butter? Both? Just the side touching the pan? Or the side touching the batter? I can’t wait to make these cookies. Just want everything to be just right! Thanks!
Since you butter the pan, line it with paper and then butter the paper, both sides technically get buttered. But the idea is to keep the batter from sticking and buttering both layers (the pan and the paper) gives you extra insurance.
Thanks Deb for the advice!!!! :)
Hi Deb! Like so many others, I LOVE your blog (my favorite food blog, and I read A LOT), and you’ve so far never let me down. I’m getting ready to make these later this week, and I have just one question… the only almond paste that I could find is a 7 oz can – I thought that maybe I could I compensate for the lost flavor by adding a little more almond extract, but do you think it will greatly affect the texture? I don’t know very much about the science of baking, so I’m not exactly sure what the paste does and how I should make up for that lost ounce….
Hi Elke — Actually, I got the cheap stuff too, mostly because I was too lazy to walk to the store that had the better stuff. Honestly, the flavor was great; I didn’t feel I was missing a whole lot, at least in a cookie like this. No compensation with almond extract is necessary.
I have adored rainbow cookies since I was a kid — I remember delighting in getting two rainbow cookies as a treat when I’d run errands with my mom. Your post is fantastic — it was so fun finding a post dedicated to this little thing I’ve been obsessed with forever. And you’re so right — so many places do it wrong and you get a disappointing, artificial tasting 7-layer poser cookie. I love your photos — I keep coming back to look at them! I’d actually love to get a print for my kitchen — could you add these post photos to your Smitten Prints sometime? Thanks!
ORWASHER’S BAKERY on the UES in NYC makes delicious homemade ones.
Hey Deb! I have finally discovered your website. I stumbled upon it looking for an authentic challah recipe. I also found your recipe for 7 layer cookies, which I remember well from the bakieries on 86th Street in Brooklyn. Have you tried using an electric knife to cut them???? Let me know how it goes the next time you backe them.
Anyway, keep up the good work. I can see myself getting addicted to this site.
Hi Barbara — No, I haven’t tried with an electric knife. I don’t own one, but I’d be scared it would shred up my cookies. I just use a sharp one, and the colder the bars are, the better it works.
We just made these tonight! I found the almond paste at Whole Foods for a little under $7, apricot preserve at Trader Joes for about $3, food coloring at the discount store for $3 (but not at TJ or WF).
The spreading part was difficult and we could not fill the bottom of the entire pan (we scaled everything down 7/8 to match the 7oz of paste and skipped the almond extract b/c we forgot to buy some and substituted vanilla extract instead). Also didn’t butter the paper or the pan and it worked out just fine.
My boyfriend only eats the rainbow cookies from Ferraro’s in Little Italy and said these taste amazing JUST LIKE THEM, despite having tried rainbow cookies from just about every bakery in Manhattan.
Perhaps it was beginners luck, but the cookies came out amazing! Thanks for posting!
So, I have been dying to make these but I have one problem. My son is severely allergic to nuts, including almonds. however, i just bought some flavored coffee creamer that is the perfect almond flavor and is nut free. Any idea how I can modify this recipe to leave out the almond paste and use the flavored creamer?
Bonnie
Your pictures are so beautiful! I grew up across the street from an Italian bakery in Brooklyn and I am obsessed with these cookies. They are definitely more work, but well worth it. I usually use a very thin layer of raspberry jam. When I was pregnant I would make a whole batch and eat it myself!
These were amazing! My daughter and i made them this weekend. I made a few additions to the recipe. Used rasberry jam instead of the apricot (personal preference), Added 1/4 cup almond filling and 2 tablespoons of pure almond extract. No need to seperate the eggs. They came out very moist and flavorful.
First off, I have become such a avid reader of this blog since I discovered it a month and a half ago. As a displaced NYer now living in Vancouver, it is so good to see my favorite cookie of all time on here. I found a different recipe for these that I’ve made a few times now with great success, but I can’t wait to try this version. It makes me happy to see the Gospel of Rainbow Cookies being spread throughout the land.
I also forgot to say… I always remember them having a thick layer of chocolate sprinkles on top. =)
~Kate
Oh, these cookies are insanely delicious. We made them at least 3 times around Christmas, and each time they ran out I felt crazy for wanting to make them again, because they really are more time consuming than most other cookies, but totally completely worth it. But long waits are not good for impatient people who are in love with these. Seriously, I would make these again and again if almond paste wasn’t so darn expensive (although I do get high off the smell when I crack open the tube). :)
Stumbled on this recipe through another food blog and decided to give it a whirl. Started at 11am and finished about 20 minutes ago (11pm), and let me tell you it’s totally worth it.
I fortunately did not have the same difficulty cutting them. Pulled them directly out of the fridge after the last chocolate layer and used a large chopping knife. I’m wondering if it was the chocolate I used, which still seemed really soft even after setting on the cookies. I also may have left them in the fridge for less time than you did.
I do recommend wiping the knife clean with a paper towel after every cut to help keep the knife from gunking up.
Thanks for the recipe! Definitely delicious.
I would be so grateful to receive the 7 layer italian cookie recipe
Thanks,
Jennie
I love these cookies and im looking for the perfect recipe, these look very tasty compared to the others ive seen but i dont like the color of the jelly because im more toward the rasberry jelly
Okay, call me a noodle-head, but the hardest part about this recipe was transferring one layer on top of another. Did anyone else find that bit challenging? I have to admit that my layers cracked when I did it. Didn’t hurt the endproduct, though.
I tried backing this cake for my little niece but i ended up with a total disaster, something resembling more with a weird color vortex than a cake. It was fun anyway but I will try it again sometimes. I hope to do it right the second time around.
Rainbow cake! This, and black and white cookies, are definitely my childhood favorites!!!! Mmmm I have been wanting to find these gorgeous little cakes in a nearby bakery for years but none taste how they used to…something is just not the same. Thus, I have also been meaning to make these precious babies and will get around to it soon…
my husband was so happy when he found this recipe, since this is his all-time favorite cookie. last summer, while staying in nyc, he took me to several bakeries in little italy to look for these but none of the ones we found tasted right to him. he was looking for some that tasted like the ones his grandparents would buy when he would visit them in brooklyn as a kid. we made the cookies this weekend and we’re extremely happy with how they turned out. by the way, we decided to do one layer of apricot jam and one layer of seedless raspberry jam. they are delicious!
These are my all time favorite cookies. my wife had them flown in for me from Venerio’s (11th st and 1st ave) when we moved away from NYC. None of the bakeries had them where we moved (we are back now). also, Cuccio’s in Brooklyn has great rainbow cookies. She learned to make them with a very similar recipe. we have learned the best way to cut the cookies is to chill the cookie part, then put on the chocolate, wait until it cools, then cut.
Hi Deb. I’ve just discovered your site and am thrilled – firstly because I have been searching for a good 7 layer cookie recipe and secondly because you’re so entertaining! The family are coming over for Christmas (I’m a Brooklyn girl originally but now live in England) and it is the favorite cookie for my nephews, so I’m psyched to try this. One question – how long can I freeze them for? It’s just that they’re not coming until 20th Dec – will they keep in the freezer for a month?
Thanks very much.
That depends on how well-wraped they are and how good your freezer is at not seeping freezer smells into stuff but in general, there’s no reason they won’t be safe to eat after a month in the freezer.
Thanks Deb, I’ll give it a try!
I just finished making these as a trial run for Christmas gift giving and they turned out great. Thanks so much for the tips — every one was spot on. This has got to be one of the most fun cookies I’ve ever made — right up there with Spoon Cookies from Gourmet a few years back. Fun and delish!
I have been making them for three years now for all holidays and birthdays, but I heard that the bakers use a different kind of chocolate than semisweet chips. If anyone knows can you please fill me in. Thank you
you should add these to your cookie recipe box!
I should — thanks for catching that!
Is there an easier way to divide the 3 mixed layers before you color the 2?
I made this and its very difficult to divide evenly once its all mixed. How do you do it? I was wondering if i made this recipe 3 times,,, one for each color then everything would be even…
also, the layers are very, very thin… does not look like the picture? what would I be doing wrong?
HELP
Thank you
Carol — The layers should be very thin. I was using a macro lens… maybe that throws your impression of the height? I used a scale to divide the batter, but I’m a little OCD like that.
Are these good to send by mail? I’m thinking overnight or second day? I plan to keep them frozen and then ship. If not, please tell me which of your goodies are perfect for SENDING to friends and families.
Hi Denise — I think these will ship well if shipped frozen and only take a couple days to arrive.
che bueno, deb!
just one question…is it ok to use a heavy duty baking sheet to bake the layers? or would you stick with a baking pan?
thanks! happy holidays!!
Actually, I believe that’s what I used. I’ve got a stash of quarter-sheet pans that were just right.
rainbow cookies are my favorite cookies in the world! nostalgia for sure – and they do NOT take 10 seconds to eat, ifyou are me, becaue you need to eat each layer separately. Like you did when you were 6. Even though you’re 33 right now.
at any rate, i had no intention before spying these cookies on your photo site of ever actually MAKING them at home…. but looks like i have my winter vacation project now! Thanks!!
Deb,
I just made these this weekend, and while they were daunting, they tasted delicious! I had a hard time too filling a whole 13 x 9 pan the first time around, so for the remaining 2 layers, I did a smaller version. When I stacked them, I did the best I could to line them up, then when I trimmed them to put the chocolate layer on, they looked perfect! I was so thankful too, because I got so frustrated I was ready to give up! I LOVE your site, and have made a lot of your recipes with success on each try. My new favorite part of your site is the updates we see with your adorable baby! Thanks for the time and effort you put in to making this such a great website!
Lynn
I LOVE these cookies and have been searching for the basic receipe for years (sadly the original got lost years ago in a move!) I”m glad I”m not the ONLY person that just absolutely has to have these for christmas.
Two things though.
I have ALWAYS added chopped cherry’s to the pink layer and chopped pistachios to the green layer and use only a tiny amount(appr. 4 drops) of food coloring and they are phenomenal. It takes about two extra minutes to chop the cherry’s and the pistachios in the little food chopper/processor. It really adds just a little punch to the flavor and texture of the cookie. But you can add as much or as little as you like. (PLUS! that means less artificial yuckiness!)
GOOD LUCK! :)
Hi Deb-I’m making these cookies for New Year’s! Question-If I bake them in a larger pan, a 15- by10-inch baking pan, will it make the layers too thin? Is it worth it or should I stop being cheap and go out and by a pan?
I absolutely love your site and have been telling all of my friends how amazing it is. I made these cookies this past week and they came out AMAZING! People were gobbling them up and everyone commented on how moist they were and how they tasted so much better than the ones from the bakery. As usual, thanks for a great recipe!
I made these this weekend for a SB party, and WOW! Better than I’ve ever tasted at a bakery. And the memories for all who tasted just came rushing in for them! You made it so easy, and the tips you gave were great. About cutting them frozen – I never would’ve figured that out, and I would have cried when the choco popped off. These were a delight to make, to present, and to eat. Thank you!