Easiest Way to Prepare Appetizing Rainbow Cookies

Rainbow Cookies. This recipe is great and the cookies come out great. I have made them several times and everyone loves them. A Cook from Brooklyn, NY / flag if inappropriate.

For marbled cookies, mix colors of dough scraps just enough to hold together, being careful not to overmix the colors too much or they won't be distinct. Betty Crocker Rich & Creamy vanilla ready-to-spread frosting makes a creamy filling for Rainbow Egg Cookies. The Italian rainbow cookie has always been the saving grace of any cookie platter. You can cook Rainbow Cookies using 16 ingredients and 26 steps. Here is how you achieve it.

Ingredients of Rainbow Cookies

1. You need of Cookie.
2. It's 24 oz of Almond Paste.
3. It's 24 oz of butter.
4. Prepare 14 1/2 oz of sugar.
5. Prepare 22 1/2 oz of all-purpose flour.
6. It's 5 oz of Amaretto.
7. Prepare 2 oz of almond extract.
8. Prepare 8 of eggs, seperated.
9. Prepare of Syrup.
10. You need 6 oz of water.
11. It's 2 oz of almond extract.
12. You need 3 oz of Amaretto.
13. Prepare of Glaze.
14. Prepare 16 oz of Chocolate.
15. It's 2 oz of Corn Oil.
16. You need 1 of raspberry or apricot preserves (seedless).

Colorful layers of almond cake sandwiched with raspberry jam and coated in chocolate, it is truly the perfect cookie. Add both to Cart Add both to List. One of these items ships sooner than the other. Although often called simply rainbow cookies in much of the continental United States, some local names for this specific variety are: Napoleon cookies Directions.

Rainbow Cookies instructions

1. Cream almond paste and sugar until combined.
2. Add butter and cream until smooth.
3. Add egg yolks and mix until incorporated.
4. Add amaretto, almond extract, and flour. Mix until incorporated..
5. In separate bowl, whip egg whites to full peak. Fold this into above batter..
6. Divide the mixed batter into 3 equal parts. Color as desired. Standard Italian rainbow cookies are color of Italian flag: one green, one red, last batch uncolored. (Play around with colors as you want).
7. Spread each batter on 3 separate parchment lined half sheet pans. (Cookie sheets).
8. Bake at 350 for 10 minutes or until the white layer is slightly golden around edges. DON'T OVERBAKE!.
9. Let cool.
10. Make syrup while baking, add syrup ingredients to saucepan and heat a few minutes to combine and yo bake out alcohol. Let cool.
11. Place cooled red layer on cutting board. (Note: it will be best if you have 2 boards same size of half sheets, if not is upside down half sheet pan).
12. Brush red layer with syrup.
13. Spread layer of preserves on top.
14. Place white layer on top of prepared red layer..
15. Brush with syrup and then spread layer of preserves on top.
16. Place green layer on top.
17. Brush with syrup. Don't put preserves on this step.
18. Place a layer of of parchment paper on top, place cutting board or underside of cookie sheet on top.
19. Wrap plastic wrap around both cutting boards with cookies inbetween.
20. Put in fridge with a weight on top 4-12 hours to allow to set and chill.
21. Melt chocolate and oil together.
22. Uncover cookies and spread chocolate over top in thin layer..
23. Let chocolate layer set, carefully turn over and spread thin. Chocolate layer on other side. With a warm serrated knife cut edges to make neat and cut cookies to desired size. Remember these are usually smallish in final size because of richness.
24. Cookies can be frozen prior to chocolate being put on top if needed to make easier. Keep finished cookies wrapped in refrigerator. These. Cookies will keep for a while if you can keep everyone from eating them right away..
25. ENJOY!.
26. .

Gradually add almond paste; mix well. Increase speed to medium-high; gradually add remaining butter. Italian Rainbow Cookies, are so popular and quite expensive in the bakeries in my area! As a child, I didn't love these cookies! I think because they were always store-bought!