Thea Pappalardo Recipe

Rainbow Cookies

By Thea Pappalardo Sassy01


A good friend gave me this recipe and I make these every Christmas. Everyone loves them and says they are better than those from the bakery. They are a bit of work but are worth it. The photo is borrowed.


Recipe Rating:
 11 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved the almond paste and the almond extract in this recipe. They have a very distinct flavor that really makes these special... Well, that and the adorable colors. Enjoy!

Ingredients

8 oz
almond paste
3 stick
butter
Find more recipes at goboldwithbutter.com
1 c
sugar
4
eggs, separated
1 tsp
almond extract
2 c
flour
1/4 tsp
salt
1/2 tsp
baking powder
8 oz
seedless raspberry preserves
6 oz
semi-sweet chocolate chips
red, green and yellow food coloring
chocolate sprinkles
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Directions Step-By-Step

1
Preheat oven to 350. Grease and line 3 10x15" cookie sheets with either waxed paper or parchment paper.
2
In a medium bowl, beat egg whites until fairly stiff but not dry. In a large bowl, grate almond paste. Add butter, sugar, egg yolks and almond extract and mix well. Combine flour, salt and baking powder and add to mixture. Beat well. Gently fold in egg whites.
3
Divide dough into three parts and color one red, one green and the other yellow. Spread batter into prepared cookie sheets. Bake 10 minutes.
4
Immediately invert one color onto 4th cookie sheet and spread with a thin layer of raspberry preserves. Invert next color on top of first and spread with preserves. Top with third color. Cool in refrigerator for 1 hour.
5
Melt chocolate chips in double boiler or microwave. Spread chocolate quickly over the top layer and top with sprinkles. Refrigerate until chocolate hardens. Cut into small rectangles and store in an air tight container.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian