Rainbow Cookies

Rainbow Cookies

Rainbow Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I always bake these Rainbow Cookies two weeks ahead.  That allows them enough time to “mellow”, leaving them moist and full of almond flavor!

           Mary Ann Lee                                                                    Clifton Park, New York

 

Rainbow Cookies Recipe

Rainbow Cookies

1 can (8 oz.) almond paste

1 cup butter, softened

1 cup sugar

4 eggs, separated

2 cups flour

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless red raspberry jam

¼ cup apricot preserves

1 cup (6 oz.) semi-sweet chocolate chips

Grease the bottoms of three matching 9×13 inch baking pans.  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 yolk until light and fluffy.  Stir in flour.  In another bowl, beat egg whites until soft peaks form.   Fold into dough, mixing until thoroughly blended.

Divide dough into three portions (about 1 1/3 cups each).  Color one portion with red food coloring and one with green; leave the remaining portion uncolored.  Spread each portion into the prepared pans.  Bake at 350 F. for 10-12 minutes or until edges are light golden brown.

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 layers and set a cutting board or 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 ½ inch strips across the width; then cut each strip into 4-5 pieces.  Store in airtight containers.           8 dozen

 

(Recipe for Rainbow Cookies was on www.tasteofhome.com, 2013)

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Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family has made these classic Italian cookies for generations.  This homemade version is so much better than what you’ll find on the bakery shelf – I promise!

Cindy Casazza                                                                 Hopewell, New Jersey

 

Italian Rainbow Cookies Recipe

Italian Rainbow Cookies

4 eggs

1 cup sugar

3 ½ oz. almond paste, cut into small pieces

1 cup all-purpose flour

1 cup butter, melted and cooled

½ tsp. salt

½ tsp. almond extract

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless raspberry jam

Glaze:   1 cup (6 oz.) semisweet chocolate chips

1 tsp. shortening

In a large bowl, beat eggs and sugar for 2 to 3 minutes or until thick and lemon-colored.  Gradually add almond paste; mix well.  Gradually add the flour, butter, salt and extract.

Divide batter into thirds.  Tint one portion red and one portion green; leave remaining portion plain.  Spread one portion into each of three well-greased 11 inch x 7 inch baking dishes.

Bake at 375 F. for 7 – 11 minutes or until a toothpick inserted near center comes out clean and edges begin to brown.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

Place red layer on waxed paper; spread with 2 tablespoons jam.  Top with plain layer and remaining jam.  Add green layer; press down gently.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth.  Spread half over green layer.  Refrigerate for 20 minutes or until set.  Turn over; spread remaining glaze over red layer.  Refrigerate for 20 minutes or until set.

With a sharp knife, trim edges.  Cut rectangle lengthwise into fourths.  Cut each portion into ¼ inch slices.

 

(Recipe for Italian Rainbow Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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