RAINBOW COOKIES
Provided by Food Network
Time 5h25m
Yield 48 pieces
Number Of Ingredients 10
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
Moist, mellow, and full of almond flavor.
Provided by Penney
Categories Desserts Cookies Bar Cookie Recipes
Time 10h30m
Yield 96
Number Of Ingredients 10
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
END-OF-THE-RAINBOW COOKIES
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
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.
SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY
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
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 COOKIES
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 19mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN RAINBOW COOKIES
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
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 SWIRL COOKIES
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
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 DOTTED COOKIES
Make and share this Rainbow Dotted Cookies recipe from Food.com.
Provided by Nikki Kate
Categories Drop Cookies
Time 25m
Yield 3 1/2 Dozen, 42 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Beat butter and shortening in a large mixing bowl until well blended.
- Add brown sugar and granulated sugar; beat thoroughly.
- Add egg and vanilla; beat until well blended.
- Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in candies.
- Drop by rounded teapoons onto ungreased cookie sheets.
- Bake 10 to 12 minutes or until edges are lightly browned.
- Cool slightly; remove from cookie sheets to wire racks.
- Cool completely.
Nutrition Facts : Calories 61.6, Fat 3.4, SaturatedFat 1.5, Cholesterol 8.8, Sodium 59.7, Carbohydrate 7.2, Fiber 0.1, Sugar 4.2, Protein 0.6
ITALIAN RAINBOW COOKIES
Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.
Provided by Margaux Laskey
Time 2h
Yield About 70 cookies
Number Of Ingredients 12
Steps:
- Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
- Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
- Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
- Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
- Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
- Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
- Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
- Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.
More about "rainbow dotted cookies recipes"
ADORABLE RAINBOW COOKIE RECIPE - MERRY ABOUT TOWN
From merryabouttown.com
RAINBOW SWIRL SUGAR COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
11+ BEST RAINBOW COOKIES RECIPES - INTO THE COOKIE JAR
From intothecookiejar.com
RAINBOW COOKIES {FROSTED LOFT HOUSE STYLE CUTOUT …
From tastesoflizzyt.com
MARY ANN’S RAINBOW COOKIES - CIAO ITALIA
From ciaoitalia.com
CLASSIC ITALIAN RAINBOW COOKIES! (VIDEO!) - WELL SEASONED STUDIO
From wellseasonedstudio.com
RAINBOW DOTTED COOKIES RECIPE - FOOD.COM | RECIPE | RAINBOW …
From pinterest.ca
RAINBOW CHOCOLATE CHIP COOKIES - EAT THE LOVE
From eatthelove.com
CLASSIC RAINBOW COOKIES - PAMS DAILY DISH
From pamsdailydish.com
RAINBOW COOKIES - BAKING WITH GRANNY
From bakingwithgranny.co.uk
BEST ITALIAN RAINBOW COOKIES RECIPE - HOW TO MAKE ITALIAN
From delish.com
QUICK RAINBOW COOKIES – FOOD NETWORK KITCHEN
From foodnetwork.com
RAINBOW SOUR CREAM SUGAR COOKIES TO MAKE WITH YOUR LITTLE NERD
From thesweetnerd.com
RAINBOW COOKIES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
RAINBOW DIPPED COOKIES - TOLL HOUSE®
From verybestbaking.com
MARY ANN LEE'S RAINBOW COOKIES RECIPE - BAKER RECIPES®
From bakerrecipes.com
RAINBOW PINWHEEL COOKIES - MOM ON TIMEOUT
From momontimeout.com
SLICE N' BAKE RAINBOW COOKIES - CATHERINE ZHANG
From zhangcatherine.com
RAINBOW DOTTED COOKIES RECIPE - FOOD.COM | RECIPE | RAINBOW …
From pinterest.nz
SWEETENED CONDENSED MILK COOKIES - | RAINBOW MILK
From rainbowmilk.com
RAINBOW COOKIES (WITH VIDEO) - IN THE KIDS' KITCHEN
From inthekidskitchen.com
SOFT AND CHEWY RAINBOW COOKIES - FITWAFFLE KITCHEN
From fitwafflekitchen.com
RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
From thekitchn.com
RAINBOW DOTTED COOKIES - CHAMPSDIET.COM
From champsdiet.com
SOFT AND CHEWY RAINBOW CHOCOLATE CHIP COOKIES
From bakingituptoyou.com
SOFT-BAKED M&M COOKIES (EASY RECIPE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ITALIAN RAINBOW COOKIES RECIPE - LALA'S KITCHEN TABLE
From lalaskitchentable.com
AWESOME RAINBOW COOKIES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
ITALIAN RAINBOW COOKIES - AHEAD OF THYME
From aheadofthyme.com
RAINBOW COOKIES - THE DECORATED COOKIE
From thedecoratedcookie.com
RAINBOW SUGAR COOKIES - EASY RAINBOW DECORATED COOKIES
From dessertsonadime.com
RAINBOW PRIDE COOKIES - THE ENDLESS MEAL®
From theendlessmeal.com
RAINBOW DOTTED COOKIES RECIPE - FOOD.COM | RECIPE | RAINBOW …
From pinterest.co.uk
RAINBOW CHOCOLATE CHIP COOKIES | AN EASY RAINBOW COOKIE RECIPE
From cookiesandcups.com
EASY RAINBOW SUGAR COOKIES L BEYOND FROSTING
From beyondfrosting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #drop-cookies #desserts #cookies-and-brownies #number-of-servings
You'll also love