Rainbow Cookies!

I don't think I had ever had Rainbow Cookies/7 Layer Cookies/Tri-colored Cookies until I moved to New Jersey. Now they are a favorite of mine, but anytime we had them in the house, usually when company was over because Marc doesn't particularly like them, they would disappear all too fast. I thought that making them would be great, because then I would have a whole batch, and even if I shared it, there would be leftovers (well, maybe...) and I could get my fill of these bites of chocolate, fruit and sponge deliciousness. But they have 7 layers, 3 colors, and are coated in chocolate...an impossibility for anyone who is not a pastry chef. Right? Wrong. Thanks to my niece Jenna, I learned that, while these cookies look like they take hours to make, they are simple and easy and that anyone who can read a recipe can make them. I've attached the link that Jenna gave to me, but I'm also putting the recipe below. They're easy and delicious, a little bit time consuming, but totally worth it.

Heat oven to 350.
1 ¼ cup flour
3 eggs (large)
1 cup sugar
3 teaspoons almond extract
2 sticks (melted butter)
Mix all of these things together...it mixes easily, so you don't need to fuss with dragging out the mixer...a wooden spoon works fine. The batter doesn't look like it will be enough, but it is.

Separate the batter into 3 bowls. Leave one bowl as is, add 8 drops of red food coloring to one, and 8 drops of green to the other. Mix thoroughly.
Pour the batter into 3 pans of equal size (they recommend 11 x 7 x 1, I used larger pans but the batter didn't cover them entirely, 9 in. cake pans work too). Pans should either be well greased or lined with foil or parchment paper. I used greased foil when I did it and the cakes came right out. Bake for 10 minutes.

Next comes the layering part. You will need:
1 jar apricot butter or preserves
1 jar seedless raspberry preserves
6 oz. bag of semi sweet chocolate morsels
1 tablespoon of oil

Flip the green layer onto parchment paper or foil. Spread apricot preserves.
Flip the white layer on the green layer and spread raspberry preserves.
Flip the red layer onto the white layer.
Melt your chocolate (either double boiler or microwave).
Stir in oil (yes, you need to do this or it is too thick and will harden before you are done with it).
Spread a thin layer of chocolate on the top.
Refrigerate until the chocolate is hard. Flip the entire thing onto foil or parchment paper and coat the green layer with chocolate and stick it back in the fridge until cool. Once cool, slice into thin slices and enjoy.

The nice thing about this recipe, is you can change it up a bit...don't want to use almond extract? Use vanilla (that's what I used). Don't have raspberry preserves on hand? I used strawberry jelly. So you can switch it up according to what you have on hand.

These cookies will make you look like an expert baker. Your friends will "ooo and ah" over your mad skills...so be sure not to tell them how easy they are. :-)