Monday, May 9, 2011

Rainbow Cookies

It's been a while since I updated the blog. I had a 2-week vacation in Asia in April, then was busy moving into the city. Now I am all settled down, it's time to write about food!

Spring time is the perfect season to make some rainbow cookies: colorful and delicious. It was my first time making rainbow cookies, and to be honest, I was a little intimidated when I was mixing the dough. The result was better than expected. Yes it requires some work, but it yields a lot of deliciousness.

This original recipe is from here.

Rainbow Cookies
Prep time: approx. 2 hrs (allow overnight for refrigeration)
Yields around 50 cookies

- 10 oz almond paste
- 1 cup butter, room temperature
- 1 cup white sugar
- 4 eggs
- 2 cups flour
- red food coloring (4-6 drops)
- green food coloring (4-6 drops)
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot jam
- 1 cup semisweet chocolate chips

- Separate egg whites and yolks.
- In a large bowl, break apart almond paste with a fork. Add in butter, sugar and egg yolks. Mix until fluffy and smooth. Stir in the flour. 
- In a small bowl, beat egg whites until soft peaks form. Then fold egg whites in the dough mixture. 

- Divide the dough into 3 equal portions. Mix one portion with red food coloring and one other with green food coloring. Gradually mix in the food coloring. (The amount of food coloring depends on the food coloring you are using.)
- Line three 9x13 inch baking pans with parchment paper.
- Spread each portion of dough on the baking pan.
- Preheat oven to 350F. Bake 10-12 mins until the edge is lightly browned.  Cool completely on wire racks. Be careful when moving the baked dough from the parchment paper to the cooling rack.
- Cut out a piece of plastic wrap large enough to wrap all three layers. Place the plastic wrap on top of a baking pan. Place green layer on  the plastic wrap. Spread raspberry jam on the green layer and place the uncolored layer on top. Spread with apricot jam and top with pink layer. 
- Wrap all three layers with plastic wrap. Place a heavy pan on top of the wrapped layers. Refrigerate for 8 hours or overnight.

- In a small pot, melt chocolate chips. Spread the melted chocolate on top of the layered cookie. Refrigerate for 1 hour or until chocolate is firm.
- Cut the layered cookie sheet in small squares.

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