Rainbow/7-Layer Cookie recipe

You'll need 3 pans the same size - 10 3/4' long x 7' wide x 1 1/2' deep. I had really good non-stick pans, but they're a few years old and I had a disaster batch with them not too long ago, so I've been lining them with wax paper, which makes things so easy.

4 eggs
1 cup flour
1 cup sugar
1 teaspoon almond extract
1 cup melted butter
food color

FOR TOPPING
6 oz chocolate chips
1 tablespoon oil

FILLING
Jam - apricot, strawberry and raspberry are all very good but you can experiment (I bought black cherry conserve with amaretto the other day, it's go-od!)

Beat eggs until fluffy. Add sugar, then flour, melted butter and extract. Mix well. Divide into 3 bowls. Add green food color to one, red to another and leave the third plain. Turn into pans and bake at 350 for 10 minutes or until light brown.

Let cool. Put first layer on wax paper and spread with jam, then put plain layer on top of that and spread with jam. Lastly put red layer on (I like to trim edges at this point so it's all even)

Melt chocolate chips and oil. Spread chocolate on top of cake and refrigerate or freeze until chocolate is hard. Flip and spread chocolate on other side and refrigerate/freeze. When both sides are hard, cut into small pieces. (Hint: I cut width-wise strips and then turn strip onto its side to cut into smaller pieces, this way you're cutting through the cookie more than the chocolate - the chocolate has a tendency to crack.)

Have fun!!!