The best delicious Rainbow Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rainbow Cookies recipe today!
Hello my friends, this Rainbow Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Rainbow Cookies is amazingly delicious, and addictive, everyone will be asking for more Rainbow Cookies.
What Makes This Rainbow Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rainbow Cookies.
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1 cn Almond paste — 8 oz. 8 dr Green food coloring
1 c Butter — softened 1/4 c Red raspberry jam —
1 c Sugar Seedless
4 Eggs — separated 1/4 c Apricot jam
2 c All-purpose flour 1 c Semisweet chocolate chips —
8 dr Red food coloring -6 oz.
Grease the bottoms of three matching13-in. x 9-in. x 2-in. baking
pans (or reuse one pan). Line the pans with waxed paper; grease the
paper. Place almond paste in a large mixing bowl; break up with a
fork. Cream with butter, sugar and egg yolks until light, fluffy and
smooth. Stir in flour. In another mixing 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 deg. for 10?12 minutes or until edges are light
golden brown, lnvert 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 cookie sheet
and set a cutting board or heavy, flat pan on top to compress layers.
Refrigerate overnight. The next day, melt chocolate in a double
boiler. 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
slrip into 4-5 pieces. Store in airtight containers. Yield: about 8
dozen
Yields
1 servings
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