Rainbow Cookies Recipe
Rainbow Cookies Recipe photo by Taste of Home
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Rainbow Cookies Recipe

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4.5 41 38
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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
Featured In: 13 Fun Rainbow Treats
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


  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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2124arizona User ID: 845443 268260
Reviewed Jun. 22, 2017

"This recipe makes enough to give as gifts for the holidays. Love the almond flavor accompanied with the jam and chocolate!!"

ria543 User ID: 8124566 257629
Reviewed Dec. 3, 2016

"I make my own almond paste, very easy and well worth it"

bobbeeb User ID: 3685868 257525
Reviewed Dec. 1, 2016

"I have my own recipe but this one is pretty much the same. I have been making these for 22 years. I make about 3-5 batches at Christmas. Going to my daughters in Alabama for Christmas where I am going to teach her how to make these. they are not for the unskilled. she will now carry the torch. Like my Christmas Eve linguine with clam sauce, my brisket and German Spec salad, these cookies are a family tradition. PS, I AM from Greenpoint Brooklyn!!!"

catlovesbooks User ID: 4808399 224301
Reviewed Apr. 6, 2015

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

BonnieJane22 User ID: 6385540 221539
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."

tinarm User ID: 163179 217961
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."

ukianna User ID: 4229202 201255
Reviewed Oct. 11, 2014

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

puffybloomers User ID: 1501090 33597
Reviewed Feb. 26, 2014

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

crayolabob User ID: 5798282 24345
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."

dianegaj User ID: 5622639 24825
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 .."

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