Italian Rainbow Cookies

Ingredients:

2 sticks unsalted butter
4 eggs
1 cup sugar
1 cup flour
1 tablespoon of almond extract
1 10oz jar of raspberry seedless jelly
1 bag 12oz semisweet chocolate chips
Food coloring
Note : Butter and eggs must be room temperature

Instructions:

Preheat oven to 350
Mix eggs and butter together then add flour and sugar a little at a time, then add the almond extract, mix well.

Separate batter into 3 bowls try to make exact measurements
Leave one batter plain, use red food coloring for one bowl and green for the other.
I used 7×12 baking pans
Spray each pan with baking spray
Add each color to your pans
Try and spread evenly, the batter will be thin don’t worry it will rise a little.
Bake about 7-8 minutes until it looks almost like a sponge
Let cool, Then transfer layers separately onto wax paper
Then add your jelly on your first layer green or red
Carefully add the white layer for the middle
Add more jelly
Now add the top layer, I like to push down on it a little before I add the chocolate
Add about half about of chocolate chips to a bowl with a teaspoon of canola oil, microwave about 20 seconds
Pour on top of cookies, smooth with a spoon or spatula
Put in fridge about an hour
Then take it out turn over and repeat the chocolate process again
Leave in fridge over night
Before cutting I like to leave them at room temperature, so the chocolate doesn’t crack
Enjoy!