Nothing says the Holidays are coming in my house better then a batch of rainbow cookies. My kids would always know they were coming when the almond paste showed up on our shelves. They always said “ It’s are favorite part of the Holidays “. They are definitely labor intensive but well worth it, especially when I would see how excited the kids would get.

I have been using the same recipe for years. I got it from my sister who got it from a friend. Where the recipe originally came from, I couldn’t say, but I will say it is a good one. My friends and family liked them so much that each year they started requesting them. Since people started asking I decided to make the recipe a little different so that I would have enough to accommodate everyone. My original recipe called for the batter to be broken into three portions. That did not make enough cookies and I ended up making several batches. Now I make three batches, a batch for each color. This will make quite a bit of cookies so there will be plenty to go around. So let’s get started.

It all starts with almond paste and room temperature butter.

When blending almond paste and butter together I find it easier to break up the almond paste into small pieces and blend in a stand mixer with a paddle attachment until it gets soft then add the butter and mix together. If you don’t do it this way it will be harder for the two ingredients to blend together evenly.

Once the butter and almond paste are blended together, add the sugar. I am fond of using pure organic cane sugar but if you do not have that on hand then regular white sugar will do.

Separate your eggs, placing the yolks and whites in separate bowls. place the whites on the side. add yolks one at a time to butter and almond paste mixing well after each addition. add almond extract and mix to combine.

Once your eggs are incorporated you will want to slowly add your flour and salt. I like to sift my flour to avoid lumps. Blend until just incorporated.

Blend your egg whites until stiff peaks form. I use a stand mixer with a whisk attachment but a hand mixer will work as well, which ever one is available to you. Once stiff peaks form you are going to want to take a third of the egg whites and fold it into the dough mixture. You do this in thirds as to not deflate your egg whites Which will make for a fluffier cookie. After your first third you will want to add your food color.

I like to use McCormick’s but you can use what you like. Some people use beat juice or spinach juice for a more natural cookie but for this recipe I am using this. Now would be the time to decide if you want to make one batch that you will split in three or three batches, one batch for each color. If you are making three batches, one batch for each color, then you can add one color at this time, but if you are just going to make one batch for all three colors then you must fold in the next two thirds of egg whites And separate the batter into three bowls before adding color. Use as much or as little food coloring as you like depending on the color you are looking for. If your making one batch per color I would use 15 – 20 drops per batch. If you split the batter into three separate bowls, one bowl for each color, I would use 8 – 10 drops per bowl.

Coat a 18 x 13 cookie sheet with cooking spray. You want to coat it very well so that the layers come out easily. Once each layer is done you would want to place another cookie sheet on top or a large cutting board and invert the baked cookie onto it. Do this for each layer

Now it’s time to assemble. I start with the green layer. On top of the green layer add raspberry jelly, then top with the layer without color, add raspberry jelly on that layer then top with pink layer. Cut edges to straighten ( this is my kids favorite part, scraps ).

Now comes the melted chocolate. Need I say more.😋😋. I get to lick the spoon. Like I said they are labor intensive but well worth it.

Rainbow Cookies:

Ingredients:

Directions:

For One Batch Split In Three:

Preheat oven to 350° Grease pan with cooking spray. In a bowl of a stand mixer place crushed almond paste and blend until softened, add butter, sugar, yolks and extract and mix until light and fluffy. Add flour and salt and blend together. In a separate mixing bowl beat egg whites until stiff peaks form. Gently fold stiff egg whites in three additions into batter. Separate batter into three equal portions. Add green food coloring into one, red into another and leave one batter plain. Spread the batter out into prepared pan, ( about 9” x 13” rectangle ). Place in pre heated oven and bake for 10 to 12 minutes. Take out of pan by inverting other pan on it and flipping. Slide onto a cutting board and repeat with other two colors. Spread preserves on top of green layer then place white layer on top, spread preserves on of white layer then place red layer on top. Cut off rough edges. Melt chocolate in a double boiler. Spread chocolate over the top of red layer. Let cool until firm. Cut into small squares.