Seven Layer Cookies

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 8 eggs
• 1 lb butter, room temp
• 6 teaspoons almond extract
• 2 cups flour
• 2 cups sugar
• 1 tablespoon baking powder
• red, yellow and green food coloring
• 2 lbs dark chocolate, divided
• 1 (18 ounce) jar apricot preserves or 1 (18 ounce) jar seedless raspberry jam (or 1 smaller jar of each)
• pam cooking spray
• 1 (6 ounce) jar chocolate sprinkles

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl beat eggs.
• 3 beat in the butter, almond extract, and flour.
• 4 mix in the sugar and baking powder.
• 5 divide into 3 bowls.
• 6 in one bowl add the red food coloring.
• 7 in one bowl add the yellow food coloring in the last bowl add the green food coloring.
• 8 spray a 12x18 inch pan with pam-bottom and sides.
• 9 spread red mixture in pan first.
• 10 bake for 10 minutes or until done.
• 11 to remove from pan place parchment paper on top and flip a hard surface.
• 12 spread with half the preserves.
• 13 repeat baking process with yellow batter.
• 14 flip red jam layer.
• 15 repeat with jam on yellow layer.
• 16 repeat baking process with green batter.
• 17 place green layer on top.
• 18 melt chocolate in top of a double boiler.
• 19 spread a even thick layer on top.
• 20 place in fridge to harden-this shouldnt take more than 15-20 minutes tops.
• 21 once hard remove and flip a hard surface and spread remaining chocolate on top and sides of product.
• 22 cover top with sprinkles.
• 23 place in fridge until hard.
• 24 with a hot knife cut into small cubes and serve.