Rainbow Cookies

Striking and delicious- a holiday classic!  Many Rainbow Cookie recipes use cake mix.  Not ours- made from scratch this recipe  is a bit more dense, moist and natural tasting.  Do not use Almond filling- Almond paste is the necessary ingredient.  Sifting the flour and beating egg whites lightens the texture and using greased waxed paper to line the baking pans makes everything easier to handle.


                         Yields: over 100 cookies 


1 1/4 cups butter, softened (2 1/2 sticks)

1 cup sugar

2 cups flour (sifted)

4 eggs separated, room temperature

A pinch of salt

7 ounces almond Paste (not almond filling), room temperature

1 teaspoon almond extract

Red, green and yellow food coloring

6 ounces apricot preserves

6 ounces seedless raspberry preserves

10-12 ounces semi-sweet or milk chocolate

                                                                                                                  Preheat the oven to 350ºF


1.  Prepare the pans. Grease three 9"x13" baking pans well, cut waxed paper to fit, press and flip, press onto pan (so both sides are greased).

2.  Beat the egg whites with salt until stiff and set aside.

3.  In a bowl break the almond paste into small pieces, add the butter and beat for one minute.  Add the sugar and beat for another minute.  Add the egg yolks and almond extract and beat until smooth.

4.  Mix the flour in gradually until just combined and fold in the egg whites.

5.  Divide the dough as evenly as possible into three separate bowls. Add approximately 10-12 drops of food coloring to make red, yellow and green batters.

6.  Spread each colored batter onto prepared baking pans evenly and bake for approximately 10 minutes.  The edges should just start to turn brown- do not over bake or the cake will be dry. Cool.

7.  Heat the preserves just to warm and stir- this helps to spread more easily.

8. Spread the apricot preserves over the green layer.

9.  Place the yellow cake over the green layer with papered side on top.  Carefully remove the waxed paper.

10.  Spread the raspberry preserves over the yellow layer.

11.  Place the red cake over the yellow layer with papered side on top.  Carefully remove the waxed paper.

12.  Set aside to cool and cut into 1 1/2" logs. Carefully, loosen each log from the waxed paper bottom and set on a parchment or waxed paper lined flat surface.  Melt the chocolate and spread over each log- top and sides.

10.  When chocolate is just cooled and easy to slice cut into approximately 1/2" bars.

 Cool completely before serving.



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