_rainbow Kids Cookies Recipes

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together 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. Spread each portion into one of the prepared baking pans.
• 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.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and 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.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

RAINBOW COOKIES (WITH VIDEO)

Steps:

• Sift together the flour and baking powder into a small bowl and set aside.
• In a large bowl, cream butter and sugar together for 1 minute. Add egg and vanilla. Add half of dry ingredients, stir completely, then add second half.
• Separate dough into 5 equal portions, with an indentation or small "bowl" in the middle of each ball of dough.
• Add 1-2 drops of gel food coloring to each ball of dough, in the middle of the indentation you created. Only use one color of gel per dough mound: red, yellow, green, blue, and purple.
• Knead each ball of dough separately, working in the food coloring until you have five brightly colored balls of dough.
• Roll purple dough out into a 1 inch thick log, about 6" long. Set aside.
• Roll out the blue dough so that it is the same length as the purple log of dough, but flatten the blue dough so that it is only about 1/4" thick. Place the purple dough log in the middle of the blue dough, rolling up the sides of the blue sheet of dough so that it surrounds the purple dough to form one larger log.
• Repeat what you just did with the blue dough with each additional color, until you have one log of dough. Make sure that all of the colors are firmly pressed together with no gaps.
• Wrap in plastic and refrigerate 1 hour to overnight.
• When ready to bake, preheat oven to 350 degrees.
• Line two cookie trays with parchment paper or silicone baking mats and set aside.
• Remove cookie dough log from fridge and slice into 1/2 inch cookies - then slice again through the middle.
• Place onto prepared baking sheet 1 inch apart.
• Bake 8-10 minutes, the cookies will appear matte in appearance (not shiny). Allow to cool before frosting.
• Use a plastic piping bag to draw "clouds" on each end of your rainbow cookies with white icing. Allow to set completely before serving.

RAINBOW COOKIES

Steps:

• You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
• Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
• Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
• Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
• In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
• Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
• Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
• Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
• Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
• Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
• Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
• Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
• Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
• Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
• If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

RAINBOW COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat three 9-by-13-inch baking pans with cooking spray, line the bottoms with parchment paper and coat with more cooking spray.
• Beat the almond paste, butter, sugar and salt in a large bowl with a mixer on high speed
• until fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the egg yolks, vanilla and lemon zest, then reduce the mixer speed to low and mix in the flour (the batter will be thick).
• Beat the egg whites in a separate large bowl with a mixer on low speed; increase the speed to high and beat until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly among 3 bowls. Mix the red food coloring into one and the green into another, leaving the third plain. Pour one color batter into each pan; spread into a thin layer with an offset spatula.
• Bake, switching the pans halfway through, until just firm, 14 to 16 minutes. Transfer to racks and let cool completely in the pans.
• Remove the green layer to a cutting board; discard the parchment. Top with 1/2 cup jam, the plain layer, the remaining 1/2 cup jam and the red layer. Wrap the stack in plastic wrap. Top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight.
• Make the glaze: Microwave the chocolate, stirring every 30 seconds, until smooth. Unwrap the stack and spread the chocolate on top using an offset spatula. Refrigerate until set, about 10 minutes. Cut into small squares.

_RAINBOW KIDS COOKIES

Steps:

• Preheat the oven to 350°F. In a large bowl, cream the butter, peanut butter, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY

Steps:

• Using a hand mixer or standing mixer, beat butter until creamy.
• Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
• Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
• Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
• Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
• Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
• Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
• Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
• Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
• Wrap in plastic wrap and chill for 30 minutes.
• Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
• Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
• Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
• Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
• Preheat oven to 350˚F (180˚C).
• Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes or until the bottom has browned slightly.
• Cool on a cooling rack.
• Enjoy!

RAINBOW COOKIES

Steps:

• Bake:
• Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
• Layer:
• With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
• Weight:
• Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
• Unmold:
• Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
• Glaze:
• Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
• Slice:
• Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

RAINBOW COOKIES

Steps:

• Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
• Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

RACHEL'S RAINBOW CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the butter and sugar.
• Add the egg and vanilla; blend well.
• In another bowl, mix the flour, salt and baking soda.
• Add dry ingredients to the wet ingredients; mix well.
• Mix in the chocolate chips and mini M&Ms.
• Spoon the dough onto a greased cookie sheet.
• Bake for 8-10 minutes or until golden.

RAINBOW COOKIES

Steps:

• Cream together almond paste, butter, eggs, and sugar.
• Add flour slowly. Mix until all combined.
• Separate dough into three equal parts in separate bowls.
• Add red food coloring to one bowl.
• Add blue to the other. You can color the other bowl if you prefer.
• Spray a cookie sheet with vegetable spray.
• Spread dough out onto tray.
• Repeat using remaining trays and dough.
• Bake 350°F for ten minutes.
• Let cool. When cool, invert onto hard surface like counter tops lined with saran wrap or parchment paper.
• Take red cookie layer and spread with half of the raspberry jam.
• Place blue layer on top.
• Spread blue layer with raspberry jam.
• Place plain layer on top.
• Wrap in saran wrap and place a heavy book on top for at least 8 hours or overnight if you prefer.
• After it has rested, dilute apricot jam in water and heat over stove.
• Spread thinly on top layer.
• Cool.
• Melt chocolate.
• Spread evenly on top of apricot jam.
• Refrigerate until chocolate has set.
• Cut into squares in the amount of your choice.

RAINBOW COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
• Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

RAINBOW KIDS COOKIES

Steps:

• CREATING THE JAR 1. Wash and thoroughly dry a 1-quart wide-mouth canning jar. 2. Layer the ingredients into a 1-quart mason jar as listed above (hint: put the flour in first), pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible. MAKING THE COOKIES1. Preheat the oven to 375°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, peanut butter, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 11-13 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.