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ChaTTerBoX
LIF Infant
Member since 2/10 245 total posts
Name:
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Rainbow Cookies?
I am reading all these posts about rainbow cookies. Can anyone share a recipe?
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Posted 12/4/10 8:09 PM  |
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Long Island Weddings
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PnM2010
LIF Infant
Member since 10/10 179 total posts
Name:
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Re: Rainbow Cookies?
Here's the recipe...I've made some adjustments from the original recipe I got from someone based on personal preference.
Ingredients:
9 ounces almond filling (Original recipe called for almond paste but I find the almond filling is moister)
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted
Directions
1. Preheat oven to 350 degrees F. Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, mix almond filling with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Leave one portion uncolored. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers & put on cookie sheet. Spread green layer with raspberry jam, and top with uncolored layer. Spread uncolored layer with apricot jam, and top with pink layer. Enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight (I usually do it overnight b/c it's already been a long process and plus, they layers will set together better)
5. Put parchment paper on cookie sheet. Melt chocolate chips and spread THIN even layer on parchment paper...spread the chocolate to the size of the layers, about 9x13 (Make sure you don't put too much chocolate or else they will be difficult to cut).
6. Place layered cakes on top of chocolate and press down cakes into chocolate. Cover top and sides of cakes with remaining melted chocolate. I like to add chocolate sprinkles to the top like some of the bakeries, but you don't have to.
7. Refrigerate for a few minutes and then score the top & sides into small squares so that the chocolate won't crack when you try to cut it once chocolate is solid. Refrigerate for another hour (or until chocolate is completely firm).
8. Cut along the scored lines & serve.
I prefer to let cookies come to room temperature before serving because when cold, they lose some fluffiness. You will notice them kinda expand as they come to room temperature. I top them off with powdered sugar.
I know it might sound difficult but it's really not. They just take some work
Yum!
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| Posted 12/4/10 10:40 PM |
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MrsFlatbread
Skinny jeans are in my future
Member since 6/06 10258 total posts
Name:
Baby Momma
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Re: Rainbow Cookies?
Posted by PnM2010
Here's the recipe...I've made some adjustments from the original recipe I got from someone based on personal preference.
Ingredients:
9 ounces almond filling (Original recipe called for almond paste but I find the almond filling is moister)
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted
Directions
1. Preheat oven to 350 degrees F. Line three 9x13 inch baking pans with parchment paper.
2. In a large bowl, mix almond filling with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Leave one portion uncolored. Spread each portion into one of the prepared baking pans.
3. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
4. Place green layer onto a piece of plastic wrap large enough to wrap all three layers & put on cookie sheet. Spread green layer with raspberry jam, and top with uncolored layer. Spread uncolored layer with apricot jam, and top with pink layer. Enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight (I usually do it overnight b/c it's already been a long process and plus, they layers will set together better)
5. Put parchment paper on cookie sheet. Melt chocolate chips and spread THIN even layer on parchment paper...spread the chocolate to the size of the layers, about 9x13 (Make sure you don't put too much chocolate or else they will be difficult to cut).
6. Place layered cakes on top of chocolate and press down cakes into chocolate. Cover top and sides of cakes with remaining melted chocolate. I like to add chocolate sprinkles to the top like some of the bakeries, but you don't have to.
7. Refrigerate for a few minutes and then score the top & sides into small squares so that the chocolate won't crack when you try to cut it once chocolate is solid. Refrigerate for another hour (or until chocolate is completely firm).
8. Cut along the scored lines & serve.
I prefer to let cookies come to room temperature before serving because when cold, they lose some fluffiness. You will notice them kinda expand as they come to room temperature. I top them off with powdered sugar.
I know it might sound difficult but it's really not. They just take some work
Yum!
IMAGE
and i used the colored paste rather than food coloring for that really bright color cookie!!!!
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| Posted 12/6/10 9:58 AM |
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PnM2010
LIF Infant
Member since 10/10 179 total posts
Name:
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Re: Rainbow Cookies?
Posted by MrsFlatbread
and i used the colored paste rather than food coloring for that really bright color cookie!!!!
Maybe I'm weird... I prefer the non-bright rainbow cookies, like I used to get in the bakery  I have been seeing very bright ones though. Personal preference I suppose 
Message edited 12/8/2010 4:55:29 PM.
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| Posted 12/8/10 4:55 PM |
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