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Meet the Cook: I always bake my Rainbow Cookies 2 weeks ahead. That allows them enough time to "mellow" leaving them moist and full of almond flavor!
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Originally published as Rainbow Cookies in Country Woman November/December 1992, p29
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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.
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.
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