END-OF-THE-RAINBOW COOKIES

End-of-the-Rainbow Cookies image

Layers of different-colored dough are rolled into a log for these slice-and-bake rainbows. They're baked and halved into arcs while warm, then the lucky pots of gold are added. Allow time for chilling and freezing the dough, the actual hands-on cookie making and baking takes just over an hour.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 4h50m

Yield Makes about 3 dozen cookies

Number Of Ingredients 10

Previous Next

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, plus 1 large egg white
1 teaspoon vanilla extract
Gel food coloring, such as AmeriColor, in pink, yellow, and turquoise
1/4 cup confectioners' sugar
Mini peanut butter cups, such as Reese's, and edible gold sequins and stars, such as Wilton, for decorating (optional)

Steps:

In a medium bowl, whisk together flour, baking powder, and salt. Beat butter and granulated sugar on medium-high speed until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and add flour mixture, beating until just combined.
Divide dough in half. Divide one half into 2 pieces (about 3/4 cup each). Flatten one piece into a 3-by-5-inch rectangle; wrap tightly with plastic. Roll out other piece into an 8-inch rod shape, about 1 inch thick; wrap tightly with plastic. Divide remaining half of dough into 3 pieces (about 1/2 cup each), then tint each with one of the gel colors, stirring color in with a spatula. Flatten each tinted piece into a 3-by-5-inch rectangle; wrap each tightly with plastic. Refrigerate all dough until firm, at least 1 hour and up to 2 days.
In a small bowl, whisk egg white with a fork. On a lightly floured work surface, roll out turquoise dough into a 4-by-8-inch rectangle, about 1/4 inch thick. Brush with egg white. Place dough rod on long edge of rolled-out dough, then roll rod inside it; seal at edges where dough meets by pinching and pressing gently. Freeze 10 minutes. Repeat with remaining dough, rolling yellow dough out to 5 by 8 inches, pink dough to 6 by 8 inches (1/8 inch thick), and untinted dough to 7 by 8 inches. Roll log in plastic wrap; twist ends closed. Refrigerate until very firm, at least 2 hours and up to 1 month.
Preheat oven to 350 degrees. Let dough stand at room temperature about 10 minutes; remove plastic wrap. Line baking sheets with parchment paper. Using a sharp chef's knife, slice log into 1/4 inch-thick rounds, rotating log after each cut to keep it round. Transfer rounds to sheets and bake until set and just golden around edges, 15 to 17 minutes. Transfer sheets to wire racks and cut each cookie in half with a sharp knife to form two rainbows. Let cool completely.
In a small bowl, stir 1 to 2 teaspoons water into confectioners' sugar until mixture is thick and smooth. Use to adhere halved peanut-butter cups and gold sequins to cookies; let stand until glaze hardens, 30 minutes. Sprinkle with gold stars. Cookies can be stored in an airtight container at room temperature up to 5 days.

*** Explore more End-of-the-Rainbow Cookies Recipes »

Comment
Leave a comment

MD Jahangir Alom

[email protected]

I made these cookies for my daughter's birthday party, and they were a huge success! The kids loved the rainbow colors, and the adults loved the almond flavor. I'll definitely be making these again.

Mohdsaleem Abbasi

[email protected]

These cookies were a bit of a challenge to make, but they were worth the effort. They're so beautiful and delicious, and they're perfect for a special occasion.

hasina murad

[email protected]

I love these cookies! They're so festive and fun, and they always disappear quickly at parties. I've even started making them for my family as Christmas presents.

Honey singh Cheema

[email protected]

These cookies were amazing! The almond flavor was so rich and delicious, and the rainbow colors were just beautiful. I'll definitely be making these again.

Koko Jojo

[email protected]

These cookies were a little too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.

Wayne Knightz

[email protected]

I made these cookies for a party, and they were a big hit! Everyone loved the unique flavor and the beautiful colors.

Edward Higgins

[email protected]

These cookies were delicious! The almond flavor was really nice, and the rainbow colors were just beautiful. I'll definitely be making these again.

Genesis Shine

[email protected]

These cookies were a little dry for my taste, but the flavor was good. I think I'll try adding some more butter next time.

Steve Henwood

[email protected]

I'm not a huge fan of almond flavor, but I thought these cookies were still pretty good. The texture was nice and chewy, and the rainbow colors were really fun.

Tagir Khan

[email protected]

These cookies were really easy to make, and they turned out great! I love the way the colors swirled together.

Liaqat Ali khan

[email protected]

These cookies were a little too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.

Darlington Ohunne

[email protected]

I'm not usually a big fan of almond cookies, but these were really good. The rainbow colors make them extra special.

Md.khalil Mia

[email protected]

These cookies are so good! The almond flavor is really nice, and the rainbow colors are just beautiful.

Antor Bormon

[email protected]

I made these cookies with my kids, and we had a lot of fun. It was a great way to spend an afternoon together, and the cookies turned out great!

rabiu yusif

[email protected]

These cookies were a little more work than I expected, but they were definitely worth it. They're so unique and delicious, and they're perfect for a special occasion.