Rainbow Cookies Recipe
Rainbow Cookies Recipe photo by Taste of Home

Rainbow Cookies Recipe

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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
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


  • 1 can (8 ounces) almond paste
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 large 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

Nutritional Facts

2 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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

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Reviewed Apr. 6, 2015

"These are beautiful and have a great complex flavor! I will make these again!"

Reviewed Feb. 27, 2015

"I've been making these for over 10 years. My family loves them. They are made year around for my bunch, birthdays etc. I love them made according to the recipe no changes. use parchment paper it works well."

Reviewed Jan. 16, 2015

"Made for Christmas...turned out perfect! Added a little more food coloring for richer color. Lined pans with parchment paper and used all apricot jam between layers, forgot to buy raspberry jam. They looked great on cookie tray."

Reviewed Oct. 11, 2014

"a wonderful cookie, pain to make but so worth the trouble"

Reviewed Feb. 26, 2014

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

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