Rainbow Cookies Recipe
Rainbow Cookies Recipe photo by Taste of Home

Rainbow Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min. + cooling
MAKES: 48 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely.
  5. 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.
  6. 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

Reviews for Rainbow Cookies

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 26, 2014

these are time consuming for sure but not your average run of the mill christmas cookie. worth the extra work.

MY REVIEW
Reviewed Dec. 2, 2013

These cookies remind me of my childhood in Brooklyn. We called them "funeral cookies" because people always brought them from the bakery when you sat shiva the week after someone died. I didn't even realize that they were Christmas colors until I was an adult. I found this recipe originally on Epicurious and have been making them during the holidays for 5 years now. Yes, they are time consuming and there are a lot of steps to follow but for me, it is worth it and everyone loves them. You also get a lot of cookies out of the recipe. They also look great. I don't know what is wrong with the photography here but if you add enough food coloring, you will get beautiful red, green and white cookies. I have brought them to cookie exchanges, and they are always a hit. Great idea from another reviewer about changing up the colors for other holidays. Although these are not cookies that you want to be making too many times a year, definitely special occasion cookies.

MY REVIEW
Reviewed Dec. 1, 2013 Edited Jan. 21, 2014

i made them they r good

is the almond paste in the can soft or hard .. cuz the one that I bought once before for cookies from bulk barn was hard and it didn't come in a can, I;m from Canada so I have to see if we have it here ..

MY REVIEW
Reviewed Nov. 30, 2013

I have been making these cookies for many, many years and have passed the recipe on to relatives and friends and they have had success with the recipe. I did make some modifications to my original recipe that seem to make the recipe easier to work with and also make thicker layers. There was a point when all I could find were the 7 oz. tubes of almond paste, so if I bought two (enough to make the 8 ozs. needed), I would have 6 oz. left over. So, I decided to increase the recipe by half - 14 oz. almond paste, 1 1/2 cups of butter, 1 1/2 cups sugar, 6 eggs, 3 cups of sifted AP flour . I also fold the beaten egg whites into the almond paste/sugar/egg yolk mixture. I then add the flour, which makes it much easier to incorporate. I also just use the red raspberry jam so that I don't have two open jars of jam and preserves.

MY REVIEW
Reviewed Mar. 28, 2013

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 :)

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