RECIPE FOR RAINBOW COOKIES RECIPES

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RAINBOW COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rainbow Cookies Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield about 8 dozen.

Number Of Ingredients 10

1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 large eggs, separated, room temperature
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot preserves
1 cup semisweet chocolate chips

Steps:

  • 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.

Nutrition Facts : Calories 61 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

RAINBOW COOKIES RECIPE | BON APPÉTIT



Rainbow Cookies Recipe | Bon Appétit image

Rainbow Cookies Recipe

Provided by Mario Carbone

Yield Makes 96 Servings

Number Of Ingredients 11

2 Tbsp. plus 2 cups unsalted butter, cubed, at room temperature
6 large eggs, separated
1 1/3 cups sugar, divided
12 oz. almond paste (not marzipan), chopped
2 3/4 cups plus 1 Tbsp. all-purpose flour
1/2 tsp. kosher salt
1 tsp. salt
1 tsp. red food coloring
1 tsp. green food coloring
3/4 cup orange marmalade, heated, strained
4 oz. bittersweet chocolate, chopped, melted

Steps:

  • Preheat oven to 350°. Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 Tbsp. butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill.
  • Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions.
  • Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
  • With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
  • Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
  • Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
  • Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
  • Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96 1/2"-wide cookies. Store in an airtight container.

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