Seven 7 Layer Cookies Recipes

7-LAYER COOKIES

Steps:

• Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan.
• Stir together melted butter and graham cracker crumbs. Press into prepared pan.
• Add the other ingredients in order: coconut, chocolate chips, and butterscotch chips. Pour sweetened condensed milk over the top. Add the pecans.
• Bake for 25 minutes. Remove from the oven and cool on a wire rack. Place pan in the refrigerator and serve cold.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

SEVEN LAYER COOKIES

Steps:

• Melt margarine in 9 x 13 inch pan.
• Sprinkle graham cracker crumbs over margarine.
• Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
• Pour sweetened condensed milk over this mixture.
• Bake at 350° for 30 minutes.
• Cool and slice into squares.

7 LAYER COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line 9x13 inch pan with release foil. In small bowl melt butter and pour into pan. Either crush graham crackers in food processor or in a bag using a rolling pin. Sprinkle over butter in an even layer.
• 2. Add butterscotch and chocolate chips, nuts, shredded coconut, and sweetened condensed milk, again in even layers.
• 3. Bake for 20 minutes until lightly browned and caramelized around the edges. Let cool slightly, carefully lifting cookies out of pan with foil and score it. Allow to cool completely before enjoying a few with a glass of milk!

SEVEN LAYER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl beat eggs.
• Beat in the butter, almond extract, and flour.
• Mix in the sugar and baking powder.
• Divide into 3 bowls.
• In one bowl add the red food coloring.
• In one bowl add the yellow food coloring In the last bowl add the green food coloring.
• Spray a 12x18 inch pan with pam-bottom and sides.
• Spread red mixture in pan first.
• Bake for 10 minutes or until done.
• To remove from pan place parchment paper on top and flip onto a hard surface.
• Spread with half the preserves.
• Repeat baking process with yellow batter.
• Flip onto red jam layer.
• Repeat with jam on yellow layer.
• Repeat baking process with green batter.
• Place green layer on top.
• Melt chocolate in top of a double boiler.
• Spread a even thick layer on top.
• Place in fridge to harden-this shouldnt take more than 15-20 minutes tops.
• Once hard remove and flip onto a hard surface and spread remaining chocolate on top and sides of product.
• Cover top with sprinkles.
• Place in Fridge until hard.
• With a hot knife cut into small cubes and serve.

SEVEN LAYER COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
• In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
• Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
• Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
• Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
• Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
• Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.