Name: Crazy Rainbow Cookies
Ingredients: 1 can (8 oz) almond paste; 1 cup butter, softened; 1 cup sugar; 4 eggs, separated; 2 cup flour; 6-8 drops red food coloring; 6-8 drops green food coloring; 1/4 cup seedless red raspberry jam; 1/4 cup apricot jam; 1 cup (6 oz) chocolate chips

Crazy Rainbow Cookies

1 Comment

Brighten someone's day by making them a batch or two of these Crazy Rainbow Cookies! Bright reds, greens and oranges are sure to make them smile when they see the colorful desserts you've cooked up! Keep reading to discover one of the cheeriest cookie recipes ever.

Ingredients

1 can (8 oz) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups flour
6-8 drops red food coloring
6-8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup (6 oz) chocolate chips

Instructions

Preheat oven to 350 degrees F.
Grease the bottoms of three matching 13-inch x 9-inch x 2-inch baking pans (or use 1 pan). Line the pans with waxed paper; grease the paper.
Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugar and egg yolks until light, fluffy and smooth. Stir in flour.
In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.
Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans.
Bake at 350 degrees F for 10-12 minutes or until edges are light golden brown.
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 cookie sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.
The next day, melt chocolate in a double boiler. 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.

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deewillard 2982085

May 22, 2012

I really like pics, visual is a greater motivator to try a recipe than just reading "these Crazy Rainbow Cookies! Bright reds, greens and oranges are sure to make them smile when they see the colorful desserts " ty