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Venetian Layered Cookie Bars

  •  5 stars stars based on 9 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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These are a bar cookie consisting of three
layers separated by jam filling and then
coated with chocolate.

Makes about 56

8 ounces macaroon or almond paste
1-1/2 cups butter or margarine, softened
1 cup granulated sugar
4 large eggs (separated)
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/4 teaspoon salt
4 drops red and green food coloring
1 (12 ounce) jar of apricot jam
1 pound semisweet chocolate

Grease three 9 x 13-inch baking pans. Line with waxed paper. Preheat oven to 350 F. Combine macaroon paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond
mixture. Divide dough into three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Spread the batter in the three separate prepared pans (keeping the colors separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cut into 1-inch squares.

Note: Posted to the now-defunct Holiday Cookie Club at by "Frosty."

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Reviews of Venetian Layered Cookie Bars:

1-5 of 9 reviews   Next >>

  Lucy in New Jersey  Dec 15, 2010
Would make this again.
Delicious,pretty & great on the christmas cookie plate!!!! Time-consuming cookie to make but ohh so worth it. I also use Apricot as a layer also as another reviewer stated!!! They are a great one!!! 5 stars

  lynn in louisville,ky  Dec 13, 2009
Would make this again.
These are my granddaughters favorite cookies. I make them every year for her birthday. Don't have to wait for a trip to NY to enjoy them any more. 5 stars

  A cookie baker in West Columbia, SC  May 8, 2009
Would make this again.
Excellent cookie, try seedless raspberry on one layer and the apricot on the other - 5 stars

  A cookie baker in New York  Nov 16, 2008
Would make this again.
I have been making these cookies for over 20 years and they have always been a special treat as most of my family love them and I consider them a labor of love. Instead of buying a Christmas gift - give a labor of love! 5 stars

  A cookie baker in new jersey  Mar 28, 2008
Would make this again.
Got this exact recipe from a relative. I have been making a double batch for over ten years at Christmas. I flip the cookies one more time and coat the other side with chocolate. These cookies are also known as seven layer cookies (2 chocolate, three cake and two filling). My family and neighbors would take them all and more. No cookie is more impressive in both looks and taste. The colors represent the Italian flag. 5 stars

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