Ok, so my favorite bakery treat of all time is Rainbow Cookies. I finally decided that it was time I learned how to make them and if they turned out ok they would become a new Christmas tradition in our house. I found a great recipe in Saveur magazine and tried it - the result...AMAZING!!!
1 1/2 cups unsalted butter, softened, plus more for pans
2 cups flour, plus more for pans
1 cup sugar
1 (12.5 oz) can almond pastry filling (I used Solo brand)
12 drops green food coloring
12 drops red food coloring
1 (12oz) seedless raspberry jam
12 oz. semisweet chocolate, melted
Heat oven to 300 degrees. Grease and flour three 9" x 13" baking pans and line with parchment paper; set aside. Using a mixer on high speed, beat butter and sugar in a bowl until pale and fluffy, about 2 minutes. Add pastry filling; beat until smooth. Add eggs one at a time, beating well after each addition. Add flour; beat until just combined. Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to another and leave the third plain. Using an offset spatula, spread each batter into a prepared baking pan. Bake each pan until just beginning to brown, about 10 minutes. Invert cakes onto wire racks to cool.
Heat jam in saucepan over medium heat; cook, stirring, until smooth; cool slightly. Place green cake on a butting board or foil lined baking sheet. Using an offset spatula, spread half of the jam over the green cake; top with plain cake. Spread remaining jam over plain cake and top with red cake. Chill to set jam about 1 hour.
Using a slicing knife, trim cake edges to form an even block. Slice block crosswise into 1 1/2" wide logs; separate on cutting board. Using an offset spatula, spread chocolate over top, sides and ends of each log until completely covered; chill to set chocolate. Slice each log crosswise into 1/2"-thick squares to serve.