Comments on: seven-layer cookies

By: curtis

curtis — Sat, 21 Nov 2009 04:48:52 +0000

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.

By: christie phillips

christie phillips — Mon, 05 Oct 2009 03:32:57 +0000

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!

By: Stephanie Lang

Stephanie Lang — Sun, 27 Sep 2009 00:31:22 +0000

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…

By: Mihaela

Mihaela — Tue, 08 Sep 2009 13:04:04 +0000

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.

By: mindy

mindy — Fri, 24 Jul 2009 21:43:44 +0000

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.

By: MARLA

MARLA — Mon, 20 Jul 2009 03:12:14 +0000

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

By: Jennie Da;tpm

Jennie Da;tpm — Tue, 30 Jun 2009 17:28:01 +0000

I would be so grateful to receive the 7 layer italian cookie recipe
Thanks,
Jennie

By: Valerie

Valerie — Mon, 22 Jun 2009 03:21:52 +0000

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.

By: Emily

Emily — Mon, 18 May 2009 21:21:09 +0000

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). :)

By: Kate

Kate — Wed, 29 Apr 2009 01:20:30 +0000

I also forgot to say… I always remember them having a thick layer of chocolate sprinkles on top. =)

~Kate