The BEST Rainbow Cookie recipe EVER!

Hi Peeps,

I promised to share my rainbow cookie recipe. I make these every year for my daughter's birthday and now it has been a tradition. I have been making them for 19 years. I have tried several recipes but this one is the best. I like my rainbow cookies to be chewy like a brownie, not caky.

DO NOT USE ALMOND FILLING!!!!

2 cans of almond paste ( 16 oz.)
2 cup butter, softened
2 cup white sugar
8 eggs, separated
4 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
seedless red raspberry jam

1/2 bag of semisweet chocolate chips
1/2 stick butter
1/4 C heavy whipping cream

Preheat oven to 350 degrees. Line three 9x13 inch baking pans with wax paper. Spray pan with non stick spray. then add wax paper & then spray wax paper.
In a food proccessor, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Add egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
Bake 10 to 12 minutes in the preheated oven, until lightly browned. Cool completely in pan.
Keep green layer in pan on wax paper. Remove lid from jam and microwave for 30 seconds to soften. Spread green layer with raspberry jam, and top with uncolored layer. Spread second layer with jam, and top with pink layer. Place wax paper on top. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
Remove wrap.

Melt chocolate, butter & whipping cream in pan or microwave. Wisk together.

Top with melted chocolate and cover all sides, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.