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Tri Color Cookies

"I've been making these cookies every year for Christmas for about eight years. One day while sharing them, I gave credit to my Aunt Madeline for giving me the recipe. My Aunt Phyllis smiled and told me that she gave the recipe to Aunt Madeline, so it was really hers first. Well, it was in the family anyway. Hence, the name of the cookie.  The recipe is per layer. " Diana McAndrews

  • 2 sticks butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 cup sifted flour
  • 3 teaspoons pure almond extract
  • 1 tablespoon finely grated orange zest
  • food coloring, green, yellow and pink


  • 1 jar seedless raspberry spread


  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1 1/2 tablespoons vegetable oil


This recipe is cooked in three separate layers and then assembled. The bottom layer is green, the middle layer is yellow, and the top layer is pink.

Preheat oven to 375°F. Use air-foam pan approximately 15x10x1 lined with parchment paper.

Cream together butter and sugar. Blend in eggs one at a time.

Add flour gradually, blending well.

Add extract, orange zest, and several drops of green food coloring. Blend.

Bake for approximately 15 minutes. Let cool on rack and carefully flip cake out of pan onto flat tray or into larger pan. Carefully remove the parchment paper and spread jam across entire surface, not too thick.

Repeat cooking directions for next layer using yellow food coloring. After cooling, flip this layer on top of first layer, press, and spread with jam. Repeat last layer using pink food coloring.

In a double boiler, melt chocolate chips with oil. Spread evenly over top layer with a spatula. Let cool.

Refrigerate until read to cut. Before cutting, bring back to room temperature and using a sharp knife cut into 2-inch by 1-inch cookies, discarding edges that are uneven.

TIP: Cookies also freeze well. Freeze uncut and bring to room temperature before slicing.

Yield: Approximately 70 - 75 cookies

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Contributor: Diana McAndrews

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