[X]

Home > Recipes > Rainbow Cookies

Rainbow Cookies Recipe

Rainbow Cookies Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Rainbow Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Rainbow Cookies

Rainbow Cookies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-19) of 19 reviews

Sort Reviews:

Reviewed on Dec. 08, 2012 by SKSDesigns

This is a great recipe for all year round. I have made these for several years. I cut them into squares and the book step can be eliminated. I have never done that. Publix and Kash & Karry used to sell these during Easter and Christmas time when I lived in Florida (gulf coast). Making them was better. I put them on a glass cake plate wtih a glass see through dome / cover as a centerpiece for my table. It made a very pretty presentation. You will have to keep refilling the plate, so make plenty of extra. These are delicious.

Reviewed on Dec. 08, 2012 by wccnsoul

Ha! That is funny!

Reviewed on Dec. 08, 2012 by broberts1302

Ive been making these cookies since the early 80s. I found the recipe in a Christmas magazine. We just call them the Christmas Cookies. I also entered them in our county fair and won a blue ribbon. I did tweek the recipe a bit. First I weigh the dough to be sure they are all the same. I use raspberry jam instead of the apricot. Also I spread the melted chocolate on the green and yellow layer then the jam. Before I add the chocolate on top, I cover with wax paper then place two or three heavy books on top for 24 hours then add the layer of chocolate and cut into one inch squares. They are my oldest son's favorite cookie!

Reviewed on Dec. 08, 2012 by Softbreeze

My question is....Where the heck did you ever see a Green,Pale Yellow, Orange and Chocolate Brown Rainbow??? I have an appointment with the 'Shrink" next week. I was lucky....He squeezed me in because he was quite worried about my visiion!!

Reviewed on Dec. 22, 2011 by skuehn

Absolutely WONDERFUL!!!! I was worried because the dough was super thick and thought I might have deflated the egg whites, however they turned out great! Also, I pureed the apricot preserves so as not to have any "chunks". Labor intensive but worth it. Reminds me of the ones I used to have in New York (I am now in Florida). Thanks for a great recipe!!

Reviewed on Nov. 26, 2011 by Bakingtown

Wonderful cookie to make to add some color and taste to a cookie tray! Very good recipe and the kids loved it.

Reviewed on Oct. 05, 2011 by 3-dognight

made this with Splenda and sugar-free jam. Turned out great. Wonderful flavor and color. very pretty to look at.

Reviewed on Oct. 05, 2011 by 3-dognight

these are wonderfully flavored and very pretty to look at. I made them for my annual "pastor's box" at Christmas and go rave reviews on them. I made them with sugar-free Splenda and sugar-free jam. Everyone loved them.

Reviewed on Sep. 08, 2011 by wbird

Tried the recipe ahead of time for my daughters bridal shower. Delicious! Am definitely making these for the shower.

View all >