Rainbow Cookies Recipe

4.5 44 40
Rainbow Cookies Recipe
Rainbow Cookies Recipe photo by Taste of Home
Publisher Photo

Rainbow Cookies Recipe

Read Reviews
4.5 44 40
Publisher Photo
I always bake these two weeks ahead. That allows the cookies 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
MAKES:
96 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min. + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 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

Directions

Grease the bottoms of three matching 13x9-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.
Originally published as Rainbow Cookies in Country Woman November/December 1992, p29

Nutritional Facts

1 cookie: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 19mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

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  • 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 13x9-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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Reviews forRainbow Cookies

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JoanLouise User ID: 3762561 279661
Reviewed Dec. 20, 2017

"do you store the finished rainbow cookies in the refrigerator"

MY REVIEW
suzanne User ID: 9160764 278794
Reviewed Dec. 6, 2017

"I have been making them since the recipe appeared in Taste of Home several years ago. By far my favorite cookie recipe, they are delicious. I use much more preserves , more like 1/2 cup of each."

MY REVIEW
billynn793 User ID: 187259 278770
Reviewed Dec. 5, 2017

"I made these cookies twice, they came out excellent...I did however cut the sugar in half as there is a layer of jam between each layer...everyone loves them...easy to make just a little time consuming...best way to spread the dough is to first spray your pan then lay down the parchment paper, don't spray the parchment paper then spread the dough on it with the back of a large spoon dipped in hot water, works very well. Thanks for the recipe, my new fav!"

MY REVIEW
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!!"

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

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

MY REVIEW
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!!!"

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

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

MY REVIEW
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."

MY REVIEW
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."

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

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

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