ITALIAN RAINBOW COOKIES
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat the eggs with a hand mixer, add the sugar and mix, add the flour and mix, add the butter and mix, add the almond extract and mix and add the baking powder and mix. Separate cookie mixture evenly into 3 bowls. Put red food coloring into the first bowl, yellow into the second and green into the third. Mix each bowl separately and pour each bowl into 3 separate greased 7" x 11" pans (or any square brownie pan). Bake for 15 minutes or until the top gets SLIGHTLY browned. Cool for 5 minutes. In a small bowl add the oil and the chocolate chips and microwave on high for about 2 minutes--stirring every 30 seconds, until chocolate has completely melted. Flip the red layer on a piece of wax paper. Spread a thin layer of apricot preserves on the top of the red layer and remove all the chunks. Flip the yellow layer on top of the red layer. Spread apricot preserves on top of the yellow and remove the chunks. Flip the green layer on top of the yellow. Take the melted chocolate and spread it over the top and sides until the coloring is covered. Place it in the refrigerator until the chocolate hardens. Flip the cookies over and remove the wax paper. Cover the bottom (red) with chocolate. Place back into the refrigerator and let the bottom harden. Once all the chocolate has hardened, cut the cookies with a sharp knife. Makes about 64 cookies. **NOTE: Do not cut the cookies until you are ready to serve or package them. The chocolate covering keeps them fresh. Alternate colors with the seasons or holidays!
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Hazar Khan
[email protected]I've made these cookies a few times now and they're always a hit! They're the perfect cookie for any occasion.
Jill Robertson
[email protected]These cookies are so beautiful and delicious! I'm definitely going to make them again.
Daytona 400
[email protected]I'm not a fan of the food coloring in these cookies. I think they would be just as good without it.
Md Sohiel
[email protected]These cookies are a bit expensive to make, but they're definitely worth it for a special occasion.
Macharia Ndwinga
[email protected]I had a hard time finding the almond paste, but it was worth the effort. The cookies turned out great!
Yabsra Dawiy
[email protected]The cookies were a bit dry, but the frosting helped to make them more moist.
Dylan Pirihi
[email protected]These cookies are a bit too sweet for my taste, but they're still very good.
Rutalo Hassan
[email protected]I made these cookies for my Italian grandmother and she loved them! She said they reminded her of her childhood.
Khan Abdali
[email protected]These cookies are perfect for Christmas! They're so festive and colorful.
Leum Stowert
[email protected]I'm not a big fan of almond extract, so I used vanilla extract instead. The cookies still turned out great!
Epifanio Barroso, III
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so beautiful and delicious.
Faizaan Tariq
[email protected]I love the almond flavor in these cookies. It really makes them special.
Fahd Mak
[email protected]I've never made rainbow cookies before, but this recipe was easy to follow and the cookies turned out perfect! They're so colorful and delicious.
Vlada Mracek
[email protected]These Italian rainbow cookies were a hit at my party! They were so delicious and festive looking.