Thea Pappalardo Recipe

Rainbow Cookies

By Thea Pappalardo Sassy01


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

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.

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
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

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


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186 Comments

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Pat McGrath CoolKauaiMom
Dec 4, 2014
I'd advise against that in this recipe. You want the outside chocolate layers to be very, very firm and "crisp". Adding any kind of shortening will make it too soft.
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Kristen Rizzo selym321
Dec 4, 2014
Do you think it's a good idea to mix the semisweet chocolate with butter or Crisco for less brittleness? I noticed other recipes that do that?
user
Dec 26, 2013 - Thea Pappalardo shared a photo of this recipe. View photo
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Thea Pappalardo Sassy01
Dec 14, 2013
Thanks, Noreen. I hope you like these as much as we do.
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Noreen Mic D Cookingcomeseasy
Dec 8, 2013
Congrat's on your 2nd blue ribbon. Happy Holidays!!