Rainbow Butter 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 CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

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.

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!

ITALIAN RAINBOW COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before 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 and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

RAINBOW BUTTER COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
• Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
• Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
• Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.