It’s the Most Wonderful Time of the Year: Tri-Color Cookies

I’ve said it before and I’ll say it again: There are some desserts I’m just too intimidated to make either because of the time commitment or level of skill involved.

Topping my list are:
Lemon Meringue Pie
Struffoli
Anything that requires yeast
Tri-Color Cookies

You’ll notice that the last one is crossed out. (Trust me, nothing gets by TRB readers…) That’s because I’m proud to announce that I attempted Tri-Color Cookies (aka Seven Layer Cookies) for Christmas this year, and the results weren’t half bad. I received the recipe and related baking instructions and advice from my cousin, Cathy, who does the most insane stretch of Christmas cookie baking over a period of three days every year. She literally makes thousands of cookies. Not.Even.Kidding. I think it may be an inherited sickness.

But, I digress.

The Tri-Color Cookies recipe is surprisingly easy. (Truthfully, the preparation of the pans is the most “difficult” step). Next time I make this recipe, I’ll be sure to use salted butter and a smidge more almond extract. I also know now to yank the pans from the oven at exactly 10 minutes – even if the cookies don’t seem to be done – because overbaking is definitely not a good thing in this particular case.

In addition to the Tri-Colors, I managed to crank out Mini Flourless Chocolate Cakes, Gingerbread Squares with Cream Cheese Frosting, Butter Cookie Sandwiches with Raspberry Jam and Pistachio Cookies.

Tri-Color Cookies
1 cup granulated sugar
4 eggs
1 1/2 tsp. almond extract
2 sticks of (salted) butter, melted
2 cups all-purpose flour, sifted
Red and green food coloring
Seedless Raspberry Jam
1 bag Semi-Sweet Morsels for melting over top
2 tbsp. vegetable oil

1. Preheat the oven to 350 degrees. Prepare three disposable lasagna pans: Grease bottom of pan and place a piece of wax paper inside. (Leave enough overhang to lift cookie out of pan after baking).

2. Prepare the dough: Beat granulated sugar and eggs. Add almond extract, melted butter and flour.

3. Divide dough into three; leave one-third uncolored. Using red food coloring, add a few drops to one-third of dough until desired red is achieved. Repeat on remaining one-third of dough with green coloring.

4. Carefully spread dough into prepared pans, taking care to fill corners and make an even layer. (I found it easiest to use a spatula).

5. Bake for 10 minutes. (Note: Dough will bubble, but then deflate when removed from oven). Let layers cool for at least 10 minutes. When cooled, remove from pan, discard wax paper and place on a cooling rack.

6. Place red dough on bottom. Spread a thin layer of raspberry jam on top. Place uncolored dough on top of red layer. Repeat raspberry jam. End with green dough.

7. Melt chocolate chips with 2 tbsp. vegetable oil. Place layered doughs on a cooling rack positioned over one of the disposable lasagna pans. Pour chocolate over top of layered doughs. Spread evenly over sides and top. Refrigerate for about an hour.

8. Once set, cut into strips and then individual cookies. Depending upon how large you slice them, you can get about 40 cookies out of this recipe.

What did you bake up for the holidays? Share your recipes with us! Post a comment below.