Last of the Cookies- Ribbon Layer Cookies

Thursday, December 16, 2004

ribbon cookieChristmas cookies have had their hold on me this season… and I dare say I’m ready for an exorcism!

Last weekend my co-worker Rebecca hosted a cookie making party, which I embraced as a step in letting go of my sugar addiction. I think over-indulgence is a good first step in saying good bye. Many wonderful flavors came together to tempt us that afternoon:

My contribution to this affair were my Mom’s Ribbon Layer Cookies, a sweet addictive almond flavored morsel:

ribbon cookieRibbon Layer Cookies

Preheat oven to 350°F.

Blend together till smooth:

  • 8 ounces almond paste
  • 1 cup sugar
  • 4 eggs

Mix in to the above mixture:

  • 1 1/2 cups softened butter
  • 1/2 tsp almond extract

When the above mixture is smooth and all the ingredients incorporated, mix in:

  • 2 cups flour

Divide the batter into three equal parts, approximately 1¾ cups of batter each. Leave one part naturally colored, and color the two remaining parts: one with green food coloring, and the other with red food coloring.

Bake each batter color separately in a 9 x 13 inch baking dish lined with wax paper. Spread the alloted batter thinly and evenly in the baking dish and bake for 15 minutes each at 350°F. Lift out the wax paper lined cakes and cool on a wire rack.

Assembly: place the green layer of cake on a foil covered cookie sheet that has been turned upside down, (making it seemingly without sides). Spread approximately 2-3 Tbs raspberry jam evenly on the cake layer. Next, carefully place the white cake layer on top of the jam covered green layer and cover its top with 2-3 Tbs raspberry jam. Lastly place the red layer of cake on top of the white layer creating a red-white-green jam layer sandwich. Place foil or wax paper over the top red layer, and cover with a cookie sheet. Weigh down the layered cakes with 2 -28 ounce cans of tomatoes (or something equal in weight) and refrigerate over night.

Icing: in a sauce pan over low heat, melt:

  • 2 ounces unsweetened chocolate
  • 2 Tbs butter

Whisk in 2 cups of icing (powdered) sugar, and slowly add 3-6 Tbs hot coffee until a smooth consistency is achieved. Cool slightly and pour over the top of the layered cakes. allow to set up approximately 30 minutes before slicing into square shaped bites (tiny is better).

These are such tempting sweet little bites. I should warn you, there will be no resting while they are in the house!



posted April 7th, 2005 at 12:53 pm

In looking through your site (which I found through the IMBB Cupcakes challenge) I found this recipe for what I call Rainbow Cookies. I am beyond excited, because these are my favorite cookies on the planet, and I have never seen a real recipe for them! If I had a bigegr oven and another baking sheet, I would go home immediately and make these. As it is, I’ll need some supplies and a little patience…but thank you so much! Very excited to try these out.

- Jaime
posted November 9th, 2017 at 7:49 pm

I have been after a fellow baker for years to get ahold of this recipe and now I have it! I only hope that one day I can do it the justice he does. Thanks!

  • Excellent- that makes me happy!


- Tigger
posted November 8th, 2021 at 8:55 am

A friend gave me this recipe about 15 years ago (or more – where does the time go!) and I don’t think I’ve missed a single year baking them. They are time-consuming, but simple to make and I get raves from everyone who tastes them. The only thing I do differently is the icing. I just combine a bit of milk with some semi-sweet chocolate and melt it, then spread it across the top. Oh, and I sometimes freeze them before icing them and they turn out just fine.

I’m so happy to find this recipe on your website because I lost my copy during my kitchen renovation this year and I was afraid I was going to break my streak!


- kathycooks