HOW TO MAKE RAINBOW COOKIES RECIPES

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CHRISTMAS CANDY CANE COOKIES RECIPE: HOW TO MAKE IT



Christmas Candy Cane Cookies Recipe: How to Make It image

These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy, crushed
1/2 cup sugar

Steps:

  • In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

Nutrition Facts : Calories 86 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHOCOLATE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT



Chocolate Thumbprint Cookies Recipe: How to Make It image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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RAINBOW COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 61 calories per serving
  • Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
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ITALIAN RAINBOW COOKIES RECIPE: HOW TO MAKE IT
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
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Italian Rainbow Cookies are admittedly quite the process but so worth it!
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Category vegetarian, Christmas, dessert
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  • Preheat oven to 350°. Grease three 9”-x-13”pans with cooking spray and line with parchment paper leaving a 2” hangover on each side. In a large bowl using a hand mixer, beat almond paste and ¾ cup sugar together until light almond paste is broken into smaller pieces and looks crumbly. Add butter and beat until light and fluffy. Add egg yolks and almond extract and beat until incorporated. Add flour and salt and beat until just combined.  In another large bowl, beat egg whites until foamy, then slowly add in remaining ¼ cup sugar while beating and continue beating until stiff peaks. Add about ⅓ of the egg whites to the batter and gently fold in until combined, then add the rest of the egg whites and continue gently folding until fully combined. Divide batter evenly into 3 separate bowls. Dye one bowl of batter red and another bowl green, leaving the third one plain. Add batters to prepared pans and use an offset spatula to spread into an even layer.  Bake until no longer shiny and feel just slightly soft when pressed with a finger, 12 minutes. The cakes should be starting to peel from the edges and barely any color will be gained. Let cool 10 minutes in pan, then use the parchment to help lift out and place on cooling racks. Let cool completely.  To assemble the cakes, place a piece of parchment paper over the green layer, then invert layer onto a board. Peel off top piece of parchment paper. Spread warmed apricot preserves over green layer.  Invert white layer onto another board and peel off parchment paper. Gently slide it on top of green layer. Spread warmed raspberry preserves over white layer. Finally, invert red layer onto another board, peel off parchment and gently slide on top of white layer. Place a piece of parchment paper on top of red layer, then place a baking pan on top of parchment.  Weigh down the pan with cans and refrigerate for at least 2 hours or up to overnight.  When ready to coat in chocolate, remove from refrigerator while you temper your chocolate. To temper your chocolate, place ¾ cup chocolate chips into a microwave safe bowl. Microwave in 30 second intervals, stirring after each one, until chocolate is smooth and reaches between 113° and 118°. Microwave in 5 to 10 seconds bursts as needed to hit your desired temperature. Add remaining ½ cup of chocolate chips a little at a time, stirring until completely melted between additions. Keep stirring until your chocolate reaches 88° or 89°. You can add a little more chocolate as needed to help cool your chocolate down, making sure the new chips melt completely before adding any more.  Add about half of your tempered chocolate on top of the red layer, and working quickly so it doesn’t set, use an offset spatula to spread into an even layer. Refrigerate until chocolate is completely set, 30 minutes.  If your chocolate hardened while the first layer was chilling, microwave in 10 second bursts until smooth and chocolate reaches 89° again. Once chocolate is set, invert onto another board and spread remaining chocolate over the green layer. Refrigerate until chocolate is set or until ready to serve, 30 more minutes.  Using a large knife, trim edges of cakes to get clean sides, then cut into 28 pieces.
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