Rainbow Cookies Recipe
- 1 can (8 ounces) almond paste
- 1 cup butter, softened
- 1 cup sugar
- 4 Eggland's Best 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
- 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.
Reviews for Rainbow Cookies(22)
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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.
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 ..
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.
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 :)
Just made these cookies. My cake layers came out like very thin sheets of cake, not at all like the fluffy, cake-like layers
shown in the picture. I live at a high altitude of 5300 feet in Albuquerque, New Mexico and wonder if I should have made some type of adjustment for altitude? Any suggestions on what I could do differently next time? Many thanks for your ideas!
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