Rainbow Cookies Recipe

Introduction:

Rainbow Cookies are a vibrant and delightful treat, featuring three colorful layers of almond-flavored cake sandwiched with apricot jam and coated in a glossy layer of semi-sweet chocolate. Perfect for festive occasions or a fun baking project, these cookies are as beautiful as they are delicious.

Ingredients:

• 3 sticks (12 ounces) unsalted butter, softened
• Cooking spray
• 7 ounces almond paste
• 1 1/4 cups granulated sugar
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• Red gel food coloring
• Green gel food coloring
• 1 cup smooth apricot jam, divided
• 1 1/2 cups semi-sweet chocolate chips (about 8 ounces)

Directions

1. Prepare Ingredients:

• Soften 3 sticks of unsalted butter at room temperature for about 1 hour.

2. Preheat Oven:

• Arrange 2 oven racks in the middle and upper positions. Preheat the oven to 350°F.
• Coat 3 (9×13-inch) baking pans or quarter sheet pans with cooking spray. Line each with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.

3. Make the Batter:

• Crumble 7 ounces of almond paste into the bowl with the softened butter. Add 1 1/4 cups granulated sugar and 1/2 teaspoon kosher salt. Mix on medium speed with the paddle attachment until smooth, about 5 minutes.
• Add 4 large eggs and 2 teaspoons almond extract, mixing on medium speed until combined, about 2 minutes.
• Add 2 cups all-purpose flour and mix on low speed until just combined. Scrape down the sides of the bowl as needed.

4. Color the Batter:

• Divide the batter equally into 3 bowls.
• Add 5 drops of red gel food coloring to one bowl and mix until the batter turns a deep salmon pink. Adjust the coloring if needed.
• Add 5 drops of green gel food coloring to another bowl and mix until the batter is bright green.
• Leave the third bowl of batter undyed.

5. Bake the Layers:

• Spread each colored batter evenly into the prepared pans using a small offset or rubber spatula. The top doesn’t need to be perfectly smooth.
• Bake for 10 to 14 minutes, rotating halfway through, until the tops are dry but not browned.
• Cool the cakes completely on wire racks, about 45 minutes. For quicker cooling, place the pans in the refrigerator or freezer.

6. Assemble the Cake:

• Place the green cake layer on a large cutting board. Spread 1/2 cup apricot jam evenly over it.
• Remove the parchment from the undyed layer and place it on top of the green layer. Spread the remaining 1/2 cup apricot jam over this layer.
• Remove the parchment from the pink layer and place it on top of the undyed layer.
• Cover the cake with another piece of parchment paper. Place a baking sheet on top and weigh it down with cans. Refrigerate for at least 2 hours or overnight.

7. Add the Chocolate Coating:

• Place 1 1/2 cups semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals, until nearly melted, about 90 seconds total. Stir until completely smooth.
• Remove the cans, baking sheet, and top parchment paper from the cake. Trim the edges of the cake with a sharp knife to even them out. (Save the scraps for snacking or serving over ice cream.)
• Spread the melted chocolate evenly over the top and sides of the cake with an offset spatula.

8. Finish and Serve:

• Refrigerate the cake until the chocolate is set, about 30 minutes.
• Dip a chef’s knife in hot water, dry it off, then cut the cake into 2-inch squares, warming and drying the knife between cuts to prevent cracking.

Servings and Timing:

Makes: 32 (2-inch) cookies

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: About 2 hours 15 minutes (including cooling and chilling)

Variations:

• Flavor Variations: Substitute raspberry jam for apricot jam if desired. Note that raspberry jam may cause more bleeding of color.
• Color Variations: Experiment with other gel food colors to create different layers, such as blue or yellow.

Storage/Reheating:

• Storage: Store rainbow cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

10 FAQs:

1. Can I use margarine instead of butter? While margarine can be used, butter gives a better flavor and texture for these cookies.
2. What if I don’t have almond paste? Almond paste is essential for the traditional flavor. If unavailable, you might use marzipan, but it will alter the texture slightly.
3. Can I make this recipe without almond extract? Yes, but the cookies will lack the distinctive almond flavor. You could substitute vanilla extract or omit it entirely.
4. Can I use a different type of jam? Yes, but be aware that different jams may alter the flavor and color.
5. How can I prevent the layers from sticking to the parchment paper? Make sure the cakes are fully cooled before removing them from the parchment paper to prevent sticking.
6. Is it necessary to refrigerate the cake after assembling? Refrigerating helps to firm up the layers and makes it easier to cut the cookies into squares.
7. Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking.
8. How long does the chocolate coating take to set? The chocolate will set in about 30 minutes when refrigerated.
9. Can I freeze the dough before baking? Freezing the batter before baking isn’t recommended, as it may affect the texture. However, you can freeze the baked and assembled cookies.
10. How do I ensure the cookies are evenly cut? Use a sharp knife warmed in hot water, and clean it between cuts to maintain clean edges.

Conclusion:

Rainbow Cookies are a stunning and delectable treat that combines almond-flavored cake with vibrant colors and a rich chocolate coating. This recipe is perfect for festive occasions and provides a fun and colorful addition to any dessert table. With careful preparation and attention to detail, you’ll create a batch of cookies that are as pleasing to the eye as they are to the taste buds.

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