Best 8 Italian Tri Color Cookies Rainbow Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful Italian Tri-Color Cookies, also known as Rainbow Cookies, a classic confection that captivates the senses with its vibrant layers and irresistible taste. These cookies are a feast for the eyes, featuring three distinct colors – red, white, and green – that symbolize the Italian flag. Each bite offers a harmonious blend of flavors and textures, from the soft and chewy cookie base to the sweet and tangy jam filling. This article provides a collection of carefully curated recipes that guide you through the process of crafting these iconic cookies, ensuring a successful baking experience. Discover the secrets to achieving the perfect balance of flavors and colors, and impress your loved ones with these visually stunning and delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

Provided by Molly Yeh

Categories     dessert

Time 5h20m

Yield 32 cookies

Number Of Ingredients 13

Nonstick cooking spray, for the pans
3 large eggs, separated
1/2 cup plus 2 tablespoons sugar
2 sticks (1 cup) unsalted butter, at room temperature
6 ounces almond paste, chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon green liquid food coloring
1/2 teaspoon red liquid food coloring
3 tablespoons apricot or raspberry jam
4 ounces dark chocolate

Steps:

  • Preheat the oven to 350 degrees F. Grease three 8-by-4-inch loaf pans and line them with parchment paper that comes at least 2 inches up the long sides of the pan. If you don't have 3 loaf pans, you can bake the layers in batches.
  • In a large bowl or in a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks. With the mixer running on medium, gradually add 2 tablespoons of the sugar. Increase the speed to medium high and beat to stiff peaks. Set aside.
  • In a large bowl or in a stand mixer fitted with a paddle attachment, beat together the butter, almond paste, salt and remaining 1/2 cup sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and add the yolks one at a time, beating well after each addition. Beat in the lemon juice and almond extract, then reduce the speed to medium low and gradually add the flour. Mix to combine. Use a rubber spatula to fold in the whites.
  • Transfer one-third of the mixture to one of the loaf pans and use a small offset spatula to spread it out evenly. Transfer another third of the mixture to a separate bowl and fold in the green food coloring. Fold the red food coloring into the remaining third. Transfer these into the remaining 2 loaf pans, spreading them out evenly.
  • Bake until the tops are just set and no longer shiny; begin checking for doneness at 12 minutes. Let cool in the pans for 5 minutes, then lift them out and place on a wire rack to cool completely.
  • Stack up the loaves (from bottom to top: green, white, red) with 1 1/2 tablespoons jam between the layers. Wrap the loaf firmly in plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • Melt the chocolate in a double boiler or by microwaving it in 30-seconds increments, stirring after each. Remove it from the heat and stir continuously until it is no longer hot. Spread it over the top and sides of the cookie loaf and refrigerate to firm up for about 15 minutes. Cut into 1-inch squares.

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Time 2h

Yield About 70 cookies

Number Of Ingredients 12

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)

Steps:

  • Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
  • Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
  • Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
  • Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
  • Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
  • Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
  • Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
  • Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

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

4 large eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

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.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)



Italian Tri-Color Cookies (Rainbow Cookies) image

When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.

Provided by ItalianMomof2

Categories     Dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 12

7 ounces almond paste
3/4 cup sugar
1/2 teaspoon almond extract
3/4 cup margarine or 3/4 cup butter, room temp
3 eggs
1 cup all-purpose flour, Sifted
1/4 teaspoon salt
15 drops green food coloring
15 drops red food coloring
2/3 cup apricot preserves (pressed into a coarse sieve to remove any large pieces of fruit)
3 ounces semisweet chocolate
1 teaspoon vegetable shortening (butter flavored Crisco preferably)

Steps:

  • Preheat Oven to 350 degrees.
  • Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
  • In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
  • Reduce speed to medium and beat in the eggs one at a time until blended.
  • Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
  • Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
  • Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
  • Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
  • Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
  • Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
  • Run tip of knife around side of pans to loosen layers.
  • Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
  • Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
  • Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
  • Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
  • take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
  • In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
  • Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
  • refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
  • To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
  • Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

RAINBOW COOKIES



Rainbow Cookies image

Provided by Food Network

Time 5h25m

Yield 48 pieces

Number Of Ingredients 10

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans
2 cups all-purpose flour, plus more for the pans
8 ounces almond paste
1 cup sugar
4 large eggs, separated
1/2 teaspoon kosher salt
Red and green food coloring (gel preferred)
1 15-ounce jar smooth apricot jam
Cooking spray
1 pound bittersweet chocolate, chopped

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.

ITALIAN TRICOLOR COOKIES (RAINBOW COOKIES) RECIPE - (4.6/5)



Italian Tricolor Cookies (Rainbow Cookies) Recipe - (4.6/5) image

Provided by ddma_34d

Number Of Ingredients 11

1 tube or can (7-8 oz) almond paste ,broken into small pieces
1 cup butter,softened (1 stick)
1 cup sugar
1 tsp almond extract
3 lg eggs
1 cup all purpose flour1 tsp salt
15 drops red food coloring
15 drops green food coloring
2/3 cup apricot preserves (or any flavor you like)
3 OZ. semi sweet chocolate
1 tsp vegetable shortening

Steps:

  • Preheat oven to 350 degrees. Grease 3 8x8 disposable or metal baking pans with parchment paper, grease and flour parchment paper. In large bowl,with mixer at med-high speed, beat almond paste with butter, sugar, and almond extract, until well blended (there will be some lumps of almond paste remaining). Reduce speed to medium;beat in eggs, one at a time until well blended. Reduce speed to low; beat in flour and salt just until combined. Transfer 1/3 of batter (about 1 rounded cup) to small bowl. Transfer 1 of remaining batter to another small bowl.(You should have equal amounts of batter in each bowl). Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter,leaving 1 bowl untinted. (Batters may still have small lumps of almond paste remaining). Spoon untinted batter into 1 pan. with metal spatula (offset if possible), spread batter evenly (layer will be about 1 inch thick). Repeat with red batter in second pan. repeat with green batter in remaining pan. Bake layers on 2 oven racks 10-12 minutes,rotating pans between upper and lower racks halfway through baking time, until layers are set and toothpick inserted in center of layers comes out clean. Cool in pans on wire racks 5 minutes. Run knife around sides of pans to loosen layers. Invert layers onto racks, leaving parchment paper attached;cool completely. When layers are cool, press apricot preserves through coarse sieve into small bowl to remove any arge pieces of fruit. Remove parchment paper from green layer. Invert green layer onto flat plate or small cutting board;spread with half of preserves. Remove parchment paper from untinted layer, invert onto green layer. Spread with remaining preserves. Remove parchment paper from red layer;invert onto untinted layer. In a 1 quart saucepan,heat chocolate with shortening over low heat until melted, stirring frequently.Spread melted chocolate mixture on top of red layer (not on sides); refrigerate until chocolate is firm at least 1 hour. If you like,after chocolate has set,cover and refrigerate stacked layers up to 3 days before cutting and serving. To serve, with serrated knife,trim edges (about 1 inch from each side). Cut stacked layers into 6 strips. cut each strip crosswise into 6 pieces. store cookies in single layer, in tightly covered container in refrigerator up to one week, or in freezer up to 3 months.

ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

These have to be my favorite Italian Cookie. My aunt makes them all the time and they are so good. When I made them I was so happy that I could finally have it under my sleeve of accomplished recipes. They take some time to assemble but what you get is a moist cake like almond flavored cookie with apricot or raspberry...

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 13

7 oz almond paste
3/4 c sugar
1/2 tsp almond extract
3/4 c butter at room temperature
3 eggs
1 c all purpose flour, sifted
1/4 tsp salt
15 drops of green food coloring
15 drops of red food coloring
2/3 c apricot preserves
2/3 c raspberry preserves
3 oz semi sweet chocolate
1 tsp butter flavored shortening

Steps:

  • 1. Preheat Oven to 350 degrees.
  • 2. Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
  • 3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine). Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined
  • 4. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl,15 drops of green food color to another, and no drops of food coloring to the last. Stir each bowl until evenly blended with color.
  • 5. Spoon the plain colored batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repeat with red batter in second pan and green batter in remaining pan. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch. Run tip of knife around side of pans to loosen layers.
  • 6. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Take the red layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the red layer. Take the plain colored layer and remove from pan. Place it onto the red layer with the wax paper side up. Press down gently and then remove the wax paper.
  • 7. Spread remaining 1/3 cup of Apricot preserves onto the plain colored layer. Take the remaining green layer and remove from pan and place upon the plain colored layer again with the wax paper side up. Press down gently and remove the wax paper.
  • 8. In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted. Spread melted chocolate mixture on top of the green layer evenly.
  • 9. Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
  • 10. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
  • 11. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

RAINBOW COOKIES



Rainbow Cookies image

Moist, mellow, and full of almond flavor.

Provided by Penney

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 10h30m

Yield 96

Number Of Ingredients 10

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
  • In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
  • Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
  • Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
  • Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g

Tips:

  • Chill the dough: Chilling the dough before baking helps to prevent the cookies from spreading too much and keeps the layers distinct.
  • Use a sharp knife: When slicing the dough, use a sharp knife to get clean, even slices.
  • Bake the cookies until they are just set: Overbaking the cookies will make them dry and crumbly. Bake them until the edges are just starting to brown and the tops are no longer shiny.
  • Let the cookies cool completely before frosting: This will help to prevent the frosting from melting.
  • Use a toothpick to spread the frosting: This will help to create a smooth, even layer of frosting.

Conclusion:

Italian Tri-Color Cookies, also known as Rainbow Cookies, are a delicious and festive treat that is perfect for any occasion. With a little planning and effort, you can easily make these cookies at home. Just be sure to follow the tips above to ensure that your cookies turn out perfect.

Related Topics