Passover Rainbow Cookies Recipe 45

PASSOVER RAINBOW COOKIES

Steps:

• Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently., For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

PASSOVER COOKIES

Steps:

• Mix together the first 7 ingredients.
• Add the eggs and oil and mix together well.
• The dough will seem dry and crumbly, but it will hold together when cooked.
• Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
• Bake @ 350° for 15 minutes.

PASSOVER RAINBOW COOKIES RECIPE - (4/5)

Steps:

• Position the shelves in the upper and lower thirds of the oven. Heat overn to 350. Use three disposable cake pans and spray the bottoms lightly with pam. Line the bottoms with parchment paper and then spray the parchment and the sides of the pans. Break the almond paste into pieces and place in food processor and process for 10 to 15 seconds or until finely chopped. In bowl of electric mixer, mix butter on medium-low speed until just smooth. Increase the speed to medium and add grated almond paste. Beat until lightened in color, about 2 minutes. Pour in the sugar and better for 1 minute longer. Add the egg yolks and almond extract, beating well to combine. Combine flour and salt and add until just incorporated. In separate bowl, beat egg whites on medium speed until firm peaks form. Using a large rubber spatula, gently fold 1/3 of the egg whites into batter, then fold 1/3 then the last 1/3. Divide the batter into thirds (each measuring about 1 2/3 cups) and place into 3 separate bowls. Tint one portion with green food coloring, mixing until evenly colored. Tint a second with the red food coloring. Spread the batters in the pans, smoothing the tops with a small offset spatula. Be sure the batter is evenly distributed, especially into the corners of the pans. Bake for 10 to 12 minutes or until the tops are firm to the touch and slightly brown. Let stand on wire racks until cool enough to handle and then invert each pan and peel off the parchment. Place a sheet of plastic wrap large enough to wrap all three layers on a cookie sheet. Invert the green layer, top side down. Using a small offset spatula, spread the surface evenly with 2 tbs. of the raspberry jam. Place the plain layer top side down on top. Then spread with 2 tbs. of raspberry jam. Place the pink layer, top side up on top. Be sure the 3 layers are evenly aligned, then press together. Wrap the layered stack tightly with the plastic wrap, sealing ends securely and place on clean cookie sheet. Place another cookie sheet on top of wrapped stack and weigh down the 2 or 3 heavy cookbooks to compress the layers. Let the stack rest and room temperature for at least 24 hours, turning it over once or twice. After 24 hours, unwrap the stack and set it on a cutting board. Using a large serrated knife, trim ¼ inch from all sides. Then cut the stack into 5 equal strips, each measuring approximately 1 ¼ inches wide. Separate the strips and place them on a large wire rack set over wax paper. To make apricot glaze, place apricot preserves and 2 tbs. water in a small saucepan and bring to boil. Simmer for 1 minute. Pass through a fine strainer into a bowl and discard the pulp. (This can be made ahead and reheated just before using) Brush a thin layer of the warm glaze on the top and sides of each strip. Let stand for ½ hour or longer. When ready to coat the strips, fill a medium pot with 1 inch of water and bring to a simmer. Place the chocolate in a large bowl and set it over the simmering water to melt, gently stirring occasionally with a rubber spatula. The chocolate should not become too hot. When the chocolate is almost melted, remove from the heat and allow to stand until completely melted. Gently stir occasionally. It is ready to apply when it is smooth, tepid and the consistency of chocolate syrup. (If the chocolate becomes too thick, warm it over simmering water until it reaches the right consistency.) Working one strip at a time, spoon about 1/5 of the melted chocolate down the length of the strip. Using a small offset spatula, spread the chocolate evenly over the tops and sides. Repeat with remaining strips. Let the strips stand at room temperature until the chocolate hardens. Cut each strip into slices. Store in airtight container, layered between strips of wax paper for up to 3 weeks or freeze. This cookie improves with age.

CRUNCHY PASSOVER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine farfel, matzo meal, sugar, pecans, cinnamon, and salt in a bowl. Add eggs and oil and mix together until well combined. Mix in raisins. The dough will seem dry and crumbly, but will hold together after baking.
• Drop dough by tablespoons onto the prepared baking sheets. Press lightly to hold together, if necessary.
• Bake in the preheated oven until golden, about 30 minutes.

END-OF-THE-RAINBOW COOKIES

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt. Beat butter and granulated sugar on medium-high speed until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and add flour mixture, beating until just combined.
• Divide dough in half. Divide one half into 2 pieces (about 3/4 cup each). Flatten one piece into a 3-by-5-inch rectangle; wrap tightly with plastic. Roll out other piece into an 8-inch rod shape, about 1 inch thick; wrap tightly with plastic. Divide remaining half of dough into 3 pieces (about 1/2 cup each), then tint each with one of the gel colors, stirring color in with a spatula. Flatten each tinted piece into a 3-by-5-inch rectangle; wrap each tightly with plastic. Refrigerate all dough until firm, at least 1 hour and up to 2 days.
• In a small bowl, whisk egg white with a fork. On a lightly floured work surface, roll out turquoise dough into a 4-by-8-inch rectangle, about 1/4 inch thick. Brush with egg white. Place dough rod on long edge of rolled-out dough, then roll rod inside it; seal at edges where dough meets by pinching and pressing gently. Freeze 10 minutes. Repeat with remaining dough, rolling yellow dough out to 5 by 8 inches, pink dough to 6 by 8 inches (1/8 inch thick), and untinted dough to 7 by 8 inches. Roll log in plastic wrap; twist ends closed. Refrigerate until very firm, at least 2 hours and up to 1 month.
• Preheat oven to 350 degrees. Let dough stand at room temperature about 10 minutes; remove plastic wrap. Line baking sheets with parchment paper. Using a sharp chef's knife, slice log into 1/4 inch-thick rounds, rotating log after each cut to keep it round. Transfer rounds to sheets and bake until set and just golden around edges, 15 to 17 minutes. Transfer sheets to wire racks and cut each cookie in half with a sharp knife to form two rainbows. Let cool completely.
• In a small bowl, stir 1 to 2 teaspoons water into confectioners' sugar until mixture is thick and smooth. Use to adhere halved peanut-butter cups and gold sequins to cookies; let stand until glaze hardens, 30 minutes. Sprinkle with gold stars. Cookies can be stored in an airtight container at room temperature up to 5 days.

PASSOVER COOKIES

Steps:

• Preheat oven to 325 degrees.
• Cream sugar, and margarine.
• Add vanilla and eggs and mix well.
• Stir in cake meal .
• Roll small balls of dough on ungreased cookie sheet or parchment lined sheets.
• Make indentation in each. Add the walnut making sure to press in and cinnamon/sugar on top of each nut.
• Bake for 20 minutes, rotating pan halfway.