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.
OMBRE RAINBOW COOKIES
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Provided by Alison Roman
Categories Bon Appétit Christmas Kid-Friendly Dessert Cookies Apricot Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 96
Number Of Ingredients 11
Steps:
- Place racks in upper and lower thirds of oven and preheat to 350°F. Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5-8 minutes.
- Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2 1/4 cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)
- If making matcha cookies, mix 4 drops green food coloring and 1/2 tsp. matcha into batter in first bowl. Mix 3/4 tsp. green food coloring and 1 1/2 tsp. matcha to batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)
- If making raspberry cookies, pulse raspberries in a food processor to create a fine powder. Mix 4 drops red food coloring and 1 1/2 tsp. raspberry powder to batter in first bowl. Mix 3/4 tsp. red food coloring and 1 Tbsp. plus 1 1/2 tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)
- Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12-15 minutes. Let cakes cool completely in pans.
- Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam evenly over top. Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam. Remove darkest-colored cake from its pan, peel away parchment paper, and place on top. Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.
- To make cookies, trim edges to square off; about 1/2" on each side should do it. Then, using a serrated knife, cut cake crosswise into 1 1/2"-wide strips (you should have 8 total). Cut strips crosswise into 3/4"-thick pieces.
- Do Ahead
- Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.
RAINBOW S'MOREO COOKIES
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes., Shape dough into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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.
OMBRE COOKIES
We mixed plant-based food dyes (yellow from turmeric and red from beets) into buttercream to top these painterly sugar cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Time 2h35m
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. With an electric mixer, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, at least 20 minutes, or place in a resealable plastic bag and freeze up to 3 months (thaw in refrigerator overnight before using).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one disk of dough; let stand 5 to 10 minutes, then roll it out 1/8 inch thick between two sheets of lightly floured parchment, dusting with more flour as needed. Cut out shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, refrigerate 10 minutes.) Reroll scraps; cut more shapes. Repeat with remaining dough. Bake, rotating sheets halfway through, until edges are golden, 10 to 18 minutes (depending on size). Let cool completely on wire racks.
- Place 1/2 cup buttercream in each of four small bowls. For the bright-pink color, add 1/4 teaspoon Berry food color. For the bright-red color, add 1/4 teaspoon Berry and 1/8 teaspoon Sunflower. For the bright-orange color, add 1/4 teaspoon Sunflower and a pinch of Berry. For the bright-yellow color, add 1/4 teaspoon Sunflower. Let stand 10 minutes before using to allow dyes to fully saturate.
- Frost a few cookies using an offset spatula, then add a couple of tablespoons of white buttercream to each bowl to lighten the colors. Continue frosting cookies, then adding more white buttercream to achieve an ombre effect. Reserve remaining buttercream for another use.
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