Rainbow Butter Cookies Recipes

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END-OF-THE-RAINBOW COOKIES



End-of-the-Rainbow Cookies image

Layers of different-colored dough are rolled into a log for these slice-and-bake rainbows. They're baked and halved into arcs while warm, then the lucky pots of gold are added. Allow time for chilling and freezing the dough, the actual hands-on cookie making and baking takes just over an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h50m

Yield Makes about 3 dozen cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, plus 1 large egg white
1 teaspoon vanilla extract
Gel food coloring, such as AmeriColor, in pink, yellow, and turquoise
1/4 cup confectioners' sugar
Mini peanut butter cups, such as Reese's, and edible gold sequins and stars, such as Wilton, for decorating (optional)

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.

RAINBOW COOKIES



Rainbow Cookies image

Moist, mellow, and full of almond flavor.

Provided by Penney

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 10h30m

Yield 96

Number Of Ingredients 10

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

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.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

4 large eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

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.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

RAINBOW COOKIES



Rainbow cookies image

These colourful cookies are bound to be a big hit with kids and adults alike

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 22

Number Of Ingredients 9

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar , sifted
sprinkles , to decorate

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.

Nutrition Facts : Calories 168 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

RAINBOW SWIRL COOKIES



Rainbow Swirl Cookies image

Ready in 1 hour, all the colors of the rainbow come together in our delicious sugar cookies that are made with Betty Crocker sugar cookie mix.

Provided by Stephanie Wise

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ unbleached or all-purpose flour
1/2 cup unsalted butter, softened
1 egg
Blue, red, yellow and green food colors
Betty Crocker™ Decorating Decors multicolored sprinkles

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, stir cookie mix and flour until blended. Add butter and egg; stir until dough forms.
  • Divide dough into 4 portions; place in separate small bowls. Add a few drops blue food color to 1 bowl; stir until dough is evenly tinted, adding more food color as necessary. Repeat with remaining 3 bowls of dough and food colors.
  • On lightly floured surface, roll each portion of tinted dough into 24 grape-size balls. Press together 4 balls (1 ball of each color) to look like a miniature beach ball. Roll ball into 5-inch rope, then coil rope into spiral shape. Place on ungreased cookie sheet. Repeat with remaining dough. Top cookies with sprinkles.
  • Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely before storing.

Nutrition Facts : ServingSize 1 Serving

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES



Rainbow Chip Cake Batter Gooey Butter Cookies image

Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 34

Number Of Ingredients 5

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg
1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
1 tablespoon Betty Crocker™ Decorating Decors rainbow mix (from 1.75-oz container)

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.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g

SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY



Slice and Bake Rainbow Cookies Recipe by Tasty image

Here's what you need: butter, powdered sugar, vanilla, salt, eggs, flour, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring

Provided by Claire Nolan

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

1 cup butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla
1 pinch salt
3 eggs
3 ½ cups flour
¼ teaspoon red food coloring
¼ teaspoon orange food coloring
¼ teaspoon yellow food coloring
¼ teaspoon green food coloring
¼ teaspoon blue food coloring
¼ teaspoon purple food coloring

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!

Nutrition Facts : Calories 188 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams

RAINBOW BUTTER COOKIES



Rainbow Butter Cookies image

Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! -Lanette Tate, Sandy, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup plus 2 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
Green, red and yellow food coloring
Milk

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. , Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes. , Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RAINBOW BUTTER COOKIES



Rainbow Butter Cookies image

I got this recipe from Taste of Home. I've made a couple of tiny "tweaks." These cookies are pretty, yummy, and look great with my other favorite Christmas cookie - Spritz Cookies.

Provided by Linda N

Categories     Dessert

Time 40m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11

1/2 cup plus 2 tbsp. butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
food coloring, green, red, yellow
1 reserved egg white

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.

Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 47.5, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.8

RAINBOW SLICE-AND-BAKE COOKIES



Rainbow Slice-and-Bake Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield About 36 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon each red, orange, yellow, green, blue and purple gel food coloring
1 cup white candy melts

Steps:

  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla until smooth. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
  • Divide the dough into 6 pieces: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 large piece of dough red and the other orange, kneading the food coloring into the dough with gloved hands or a rubber spatula. Tint 1 medium piece of dough yellow and the other green. Tint 1 small piece of dough blue and the other purple.
  • Using gloved hands, roll the purple dough into a 7-inch log (about 3/4-inch-thick) on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough into rectangles on separate floured sheets of parchment paper, dusting with more flour as needed: 3 1/2 by 7 inches for blue; 5 by 7 1/2 inches for green; 6 by 8 inches for yellow; 7 by 8 1/2 inches for orange; 8 by 9 inches for red.
  • Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close. Continue wrapping the log with the dough: green, then yellow, orange and red. Wrap the whole log in plastic wrap; freeze until very firm, about 1 hour.
  • Preheat the oven to 375 degrees F. Trim the ends of the dough log, then slice into 3/8-inch-thick rounds. Slice each round in half. Arrange about 1 inch apart on 2 unlined baking sheets and refrigerate until ready to bake, at least 15 minutes.
  • Bake, one pan at a time, until the cookies are just set around the edges and golden on the bottom, 10 to 15 minutes. Let cool 5 minutes on the pan, then transfer to racks to cool completely.
  • Meanwhile, put the candy melts in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe small clouds on the ends of each rainbow. Let set, at least 5 minutes.

SLICE-AND-BAKE ITALIAN RAINBOW COOKIES



Slice-and-Bake Italian Rainbow Cookies image

We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 26 cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1/2 teaspoon almond extract
Red, yellow and green liquid food coloring, for the dough
One 4-ounce bar semisweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon raspberry extract

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
  • Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
  • Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
  • Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
  • Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
  • Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.

RAINBOW COOKIES



Rainbow Cookies image

I'm from New York and trying to find a good baker in Florida to buy these has been hard, so I made my own and they are a hit. I usually have to make double batches because they are gone the first day!

Provided by libranikki511

Categories     Bar Cookie

Time 1h15m

Yield 36-98 serving(s)

Number Of Ingredients 10

8 ounces almond paste
1 cup butter
2 cups flour
1 cup sugar
3 eggs
16 ounces seedless raspberry jam
4 ounces apricot jam
8 ounces semi-sweet chocolate chips
6 drops red food coloring
6 drops blue food coloring

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.

Nutrition Facts : Calories 201.6, Fat 9.3, SaturatedFat 4.7, Cholesterol 31.2, Sodium 48.9, Carbohydrate 28.8, Fiber 1, Sugar 18.7, Protein 2.2

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From intothecookiejar.com


RAINBOW COOKIES (WITH VIDEO) - IN THE KIDS' KITCHEN
Instructions. 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 ...
From inthekidskitchen.com


RAINBOW BUTTER COOKIES: COOKIE DECORATIONS THAT LOOK AND TASTE …
2015-11-10 Sugar sprinkles are pretty, but they generally don't taste like much. So when we created these delicious holiday butter cookies, we decided to experiment with colorful decorations that taste as ...
From winnipegfreepress.com


RAINBOW BUTTER COOKIES RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


RAINBOW COOKIES - BAKING WITH GRANNY
2016-02-04 Preheat your oven to 180°c and lightly grease a baking sheet with a little butter. Cream together your butter and sugar until light and fluffy. Warm the golden syrup a little (until it's runny), then add to the butter mixture. Add your M&Ms/Smarties, then sift in the flour & bicarbonate of soda. Mix until combined.
From bakingwithgranny.co.uk


CLASSIC RAINBOW COOKIES - PAMS DAILY DISH
Add melted butter slowly. Add flour. Divide batter into thirds. Add 10 drops of red food dye into one portion. Add 10 drops of green food dye into another. Line with parchment paper or spray with baking or cooking spray. 3 oblong cake pans (approx. 12 1/4 x 8 1/4 x 1 1/4) OR, use an 11 x 7 brownie pan lined with parchment paper. Add batter.
From pamsdailydish.com


EASY RAINBOW SUGAR COOKIES L BEYOND FROSTING
2022-04-11 Beat the butter and sugar until the sugar is creamy. Add the Liquid: Add the eggs and extract, beating until well incorporated. Dissolve the baking soda in milk then add to the mixture. Add the dry ingredients. Add the salt and flour a cup at a time. Mix until stiff dough forms.
From beyondfrosting.com


RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
2021-12-03 Add 4 large eggs and 2 teaspoons almond extract and mix on medium speed until smooth, about 2 minutes. Add 2 cups all-purpose flour and mix on low speed, scraping down the sides of the bowl as needed, until just combined. Divide the batter equally into 3 separate medium bowls (about 14 ounces each).
From thekitchn.com


SWEETENED CONDENSED MILK COOKIES - | RAINBOW MILK
1½ tsp Salt. 226 g Cream Cheese, Softened. Sprinkles (optional) Share Ingredients. Copy to Clipboard. Step by Step Guide. Step 01. Place butter in the bowl of a stand mixer, fitted with the paddle attachment, beat 2 to 3 minutes. Add 2/3 cup Rainbow Sweetened Condensed Milk and vanilla to bowl, beat 2 to 3 minutes or until combined and fluffy.
From rainbowmilk.com


RAINBOW BUTTER COOKIES RECIPES | BIGOVEN
2022-04-08 All My Recipes Options Desserts (68) Appetizers (1) Side Dish (1)
From bigoven.com


FUNFETTI BUTTER COOKIES - BEYOND THE BUTTER
2020-05-07 Instructions. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy. 8 oz Cream Cheese, ½ cup Unsalted Butter. Add in the egg and vanilla extract, and continue to mix on medium-high speed.
From beyondthebutter.com


RAINBOW BUTTER COOKIES - POTSANDPANS INDIA
2022-06-22 It's a colourful biscuit, with rainbow coloured doughs layered together, to form a beautiful rainbow flag. The base of the cookie dough is made with the shortbread method. Shortbread is a traditional Scottish Cookie made with flour, sugar, butter and vanilla, as simple as that. The Scottish people didn’t want to pay tax on their cookies ...
From potsandpans.in


RAINBOW BUTTER COOKIES — THE DESSERT PANTRY
2021-04-18 Creating Rainbow Drop Cookies. To begin: Ready to use dough (colored rainbow colors - refer to Funfetti Hidden Rainbow Cookies for how to color dough. However for this cookie you color ALL the dough!), ateco piping tip 849 (or any large closed star tip), disposable piping bag, food grade plastic gloves, plastic wrap, scissors, and baking sheet ...
From sharonsdessertpantry.com


RAINBOW SUGAR COOKIES - EASY RAINBOW DECORATED COOKIES
2021-03-10 Instructions. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large mixing bowl, combine the sugar cookie mix, butter, and egg, and mix well. If dough is dry, add a teaspoon of water at a time until no longer dry. If dough is too sticky, add a few tablespoons of flour until no longer sticky.
From dessertsonadime.com


RAINBOW COOKIES RECIPE | SIDECHEF
In a mixing bowl, add Caster Sugar (3/4 cup) , Butter (3/4 cup) and Vanilla Extract (1 tsp) . Beat with electric mixer until creamy. Step 2. Add Egg (1) . Beat in until smooth. Step 3. Sift in All-Purpose Flour (2 cups) and add Sprinkles (1/2 cup) . With a spoon, gently mix together until everything is combined. Step 4.
From sidechef.com


RAINBOW BUTTER COOKIES RECIPE BY NEERU SRIKANTH AT BETTERBUTTER
ABOUT Rainbow Butter Cookies RECIPE. Wholegrain Flour mixed with colorful sprinkles, cardamom, loads of butter is made as a dough , shaped into beautiful cookies and finally baked in oven. Recipe Tags. Veg; Easy; Kids Recipes; Baking; Snacks; Ingredients Serving: 6 . Wholegrain Flour – 1 cup ...
From betterbutter.in


RAINBOW BUTTER COOKIES | OREGONIAN RECIPES | RECIPE | BUTTER …
So when we created these delicious holiday butter cookies, we decided to experiment wit... Nov 30, 2015 - Sugar sprinkles are pretty, but they generally don't taste like much. Pinterest
From pinterest.com


SLICE-AND-BAKE BUTTER COOKIES - JUST A TASTE
2021-12-09 Preheat the oven to 350ºF and line two baking sheets with parchment paper. Working with one log at a time, slice it into 1/4-inch rounds. Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Freeze the cookies for 10 minutes. Bake the cookies for 12 to 15 minutes until set.
From justataste.com


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