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Rainbow Cookies Recipe

Rainbow Cookies Recipe photo by Taste of Home

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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

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Rainbow Cookies Recipe

Prep: 50 min. + chilling Bake: 10 min. + cooling

Yield: 48 Servings

50 10 60

Ingredients

1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
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 (6 ounces) semisweet chocolate chips

Directions

Grease the bottoms of three matching 13-in. x 9-in. baking pans (or reuse one 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. 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° 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 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 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers. Yield: about 8 dozen.

Originally published as Rainbow Cookies in Country Woman November/December 1992, p29

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Reviews for Rainbow Cookies

Rainbow Cookies

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Reviewed on Mar. 28, 2013 by dunegirl11

I HAVE LOVED THESE LITTLE LUSCIOUS COOKIES/CAKES ALL MY LIFE.MY DAUGHTER HAS INHERITED MY PASSION. WE LIVE NEAR NYC WHERE YOU CAN FIND THESE IN PRETTY MUCH ALL THE BAKEREYS,BUT THESE CHARGE BY THE POUOND WHICH TAKES A BIG HIT IN YOUR WALLET. THATS WHY I WAS SO HAPPY TO FIND THIS RECIPE AND IF YOU JUST FOLLOW THE DIRECTIONS AND TAKE YOUR TIME THEY TURN OUT BEAUTIFULLY.SINCE THEY ARE ALITTLE MORE TIME CONSUMING TO MAKE I MAKE A TRIPLE BATCH AND FREESE THEM(THEY FREEZE BEAUTIFULLY IF YOU A AIRTIGHT CONTAINER AND FREEZER WRAP AND I USE A BIG FREEZER BAG TO TOP OFF THE PROCESS. I DON'T MESS AROUNDER WITH FROST,PLUS I HAVE A FROST FREE FREEZER WHICH REALLY HELPS. I DO THAT TO ALL MY BAKED ITEMS.HAPPY BAKING FRIENDS,AND USE THE BEST CHOCOLATE(NOT MILK CHOCOLATE FOR THE GLAZE :)

Reviewed on Dec. 23, 2012 by happygal67

Just made these cookies. My cake layers came out like very thin sheets of cake, not at all like the fluffy, cake-like layers

shown in the picture. I live at a high altitude of 5300 feet in Albuquerque, New Mexico and wonder if I should have made some type of adjustment for altitude? Any suggestions on what I could do differently next time? Many thanks for your ideas!

Reviewed on Dec. 22, 2012 by N.Camp

The texture is more like a dense sponge cake, or a softish biscotti. The taste is really good.

I seem to have issues with getting same amounts quoted. All I was able to cut was 54 (9x5). I guess I was worried the chocolate would crack if I cut it too thin.

I would've given it 5 stars if there were stars to give...

Reviewed on Dec. 22, 2012 by KayKoehlmoos

The recipe says to make 2 weeks ahead for the flavor to mellow. Should they be frozen during this time or not?

Reviewed on Dec. 19, 2012 by staceyRN

Easy to make- bakery quality. If you want to impress your friends- these will do the trick! Simply perfect!

Reviewed on Dec. 17, 2012 by stxbohunk

So totally NOT worth the time and effort!! The dough is a thick gloppy pasty mess that you can't spread out even so they are all lumpy and bumpy. Don't know how they did it in the picture, but that sure isn't what they look like for real!! MAYBE, they will taste better than they look!

Reviewed on Dec. 13, 2012 by Ceege

I have never tasted or seen this type of cookie. Would like to try them for Christmas cookie assortment. They look like a piece of cake. Will these work as a cookie? Thanks for help. BTW, there were no "stars" for me to click on.

Reviewed on Dec. 09, 2012 by macdad6876

These are my all-time favorite cookie. Those of you in the Northeast know that they are a staple at any Italian Bakery. They can be called rainbow cookies or 7-layer cookies. My Italian grandmother use to make them all the time for the Christmas holidays

Softbreeze, the colors come from the Italian flag -- red, white, green!

Reviewed on Dec. 08, 2012 by stmpweez

I've been making these for a few years. They are delicious. You can use whatever colors you prefer....red/green for Christmas; pink/blue for baby shower; pastels for Easter. Being able to make them ahead of time is a bonus!

Reviewed on Dec. 08, 2012 by ldaiello

a little time consuming, but worth it.

Softbreeze needs a little imagination and save money on the shrink. If I had my way all rainbows would have chocolate atop. Thanks for the great recipe.

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