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.

Rating:

★★★★☆ 11 votes

Comments:

186 Comments

Prep:

2 Hr 15 Min

Cook:

10 Min

Method:

Bake

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

How to Make Rainbow Cookies

Step-by-Step

1Preheat oven to 350. Grease and line 3 10x15" cookie sheets with either waxed paper or parchment paper.
2In 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.
3Divide dough into three parts and color one red, one green and the other yellow. Spread batter into prepared cookie sheets. Bake 10 minutes.
4Immediately 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.
5Melt 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.