Rainbow Cookies Recipes

Sprinkled Butter Cookies

Ingredients

Vegetarian

Canned Goods

• 3 tbsp Evaporated milk

Baking & Spices

• 2 tsp Baking powder
• 2 cups Flour
• 1 Rainbow sprinkles
• 1/2 cup Sugar
• 1/2 tsp Vanilla extract

Dairy

• 1 cup Butter

Instructions

1. Preheat oven to 320 degrees.
2. Cream butter and sugar together in large bowl with electric hand mixer.
3. Add flour, baking powder, vanilla and evaporated milk. Continue to mix until crumbly.
4. Roll dough into tablespoon sized balls and then roll around in sprinkles to completely coat. Continue to do this until all your dough is gone. Place cookies on a cookie sheet that's been sprayed with nonstick spray or place on a silicone baking mat.
5. Very gently flatten each cookie with the back of a spoon.
6. Bake for 17-20 minutes.
7. Let cookies cool for 15 minutes before eating.

Rainbow Funfetti Cut-out Cookies

Refrigerated

• 1 Egg

Baking & Spices

• 2 3/4 cup All-purpose flour
• 1/2 tsp Almond extract
• 1 1/2 cup Confectioner's (powdered) sugar
• 1 tsp Salt
• 1 1/2 tsp Vanilla extract

Dairy

• 1 cup Butter, unsalted

Other

• 2 tsp Baking power
• 1/2 c rainbow jimmies (or non-pariels)

Instructions

1. Preheat oven to 400 degrees.
2. Cream together the butter and sugar and whip until light and fluffy.
3. Add the egg and extracts and mix until well combined.
4. Sift together the flour, salt, and baking powder then add to the wet mixture one cup at a time until the dry ingredients are completely incorporated.
5. Add sprinkles and mix until just combined.
6. Divide the dough into evenly sized pieces and roll out on lightly floured parchment paper to a thickness of 1/4 inch.
7. Place on parchment lined baking sheets and bake for 7-9 minutes until done.

Italian Rainbow Cookies

10 mins to cook

Ingredients

Refrigerated

• 4 Eggs, large

Condiments

• 8 oz Almond paste
• 2 15-ounce jars Apricot or raspberry jam, smooth

Baking & Spices

• 2 cups All-purpose flour
• 1 tsp Food coloring, red
• 1 tsp Food coloring, green
• 1 cup Granulated sugar
• 1/2 tsp Salt
• 1 lb Semi-sweet or bittersweet chocolate, small
• 1 tsp Shortening

Dairy

• 2 1/2 sticks Butter, unsalted

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. Butter and flour three 15­by­10­inch rimmed sheet pans and line the bottoms of the pans with parchment paper.
3. Mix the almond paste and all but 2 tablespoons of the sugar in an electric mixer.
4. On low speed add the egg yolks, one at a time, and mix until smooth. Beat in salt and flour on low speed until just combined. In a separate bowl beat the egg whites until foamy while slowly adding the remaining tablespoons sugar, continue beating on medium speed until stiff peaks form.
5. Divide the batter evenly into three bowls. Leave one bowl plain.
6. Spread batter into each of the prepared pans with an offset spatula as evenly as you can ­ it will be very thin. Bake, rotating pans to opposite racks, until cakes are cooked through and just beginning to brown around the edges, about 8 to 10 minutes. Remove from oven and let cakes cook completely on wire racks.
7. Put the green cake on a large cutting board and spread one jar of jam evenly over the cake almost to the edges. Top with the plain layer. Spread the remaining jar of jam over the plain layer almost to the edges. Top with the red layer.
8. Top the red layer with a piece of parchment then wrap the entire cake in plastic. Top with another pan, weighted with cans.
9. Use a serrated knife to cut into rows then cut the rows into squares or rectangles. Wipe the knife clean with a wet cloth after each cut. Store in a tightly covered container in a cool, dry place or in the refrigerator up to 1 week.

Rainbow Cookies

Makes 12

Ingredients

Refrigerated

• 6 Eggs, large

Baking & Spices

• 1 package Pillsbury funfetti aqua blue cupcake & cake mix
• 1 package Pillsbury funfetti bold purple cupcake & cake mix
• 1 package Pillsbury funfetti neon yellow cupcake & cake mix
• 1 package Pillsbury funfetti orange all star cupcake & cake mix
• 1 package Pillsbury funfetti radiant red cupcake & cake mix
• 1 package Pillsbury funfetti vibrant green cupcake & cake mix
• 2 cups Semi-sweet chocolate chips or mini candy-coated chocolate candies, miniature

Oils & Vinegars

• 1 Crisco original no-stick cooking spray
• 3/4 cup Crisco pure vegetable oil

Dairy

• 1 1/2 cups Butter

Directions

1. HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray. Blend red cake mix, 1/4 cup butter, 2 tablespoons oil and 1 egg in medium bowl with electric mixer on medium speed until evenly moistened. Mix in 1/4 cup mini chocolate chips. For best results, chill 3 hours. Drop dough by rounded teaspoonfuls, 2 inches apart, on prepared baking sheet. Press gently to flatten. Press a few additional mini chips onto surface of dough.
2. BAKE 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove to wire rack to cool completely.
3. REPEAT using remaining cake mixes, oil and eggs to prepare orange, yellow, green, blue and purple cookies.

Italian Rainbow Cookies

Makes 5

Ingredients

Vegetarian

Refrigerated

• 4 Eggs, large

Condiments

• 1 Almond paste
• 1 cup Almond paste, home made or store bought
• 1/3 cup Apricot jam
• 1/4 cup Corn syrup
• 1/3 cup Raspberry jam, seedless

Baking & Spices

• 2 cups All-purpose flour
• 1 tsp Almond extract
• 1 Chocolate
• 1 cup Chocolate chips, semisweet
• 8 drops Food coloring, red
• 8 drops Food coloring, green
• 1 cup Granulated sugar
• 1 1/4 cup Icing sugar
• 1 cup Sugar

Nuts & Seeds

• 1 1/4 cup Almonds, ground

Snacks

• 1 Cookies

Dairy

• 1 cup Butter

Liquids

• 1 cup Water

Instructions

1. Make the Almond Paste: Combine the water, granulated sugar and the corn syrup in a small saucepan over medium heat and stir until the sugar is completely dissolved and set aside.
2. Place the almonds and icing sugar in a food processor or a blender and pulse until combined. Gradually add the sugar syrup and the almond extract and pulse again until further combined. Set aside. Yields approximately 2 cups but you will only need 1 cup for the rainbow cookies. (you can use the remaining cup in a different recipe).
3. Butter three, 13 inch by 9 inch baking pans (or use 1 pan). Line the pans with parchment paper and butter the paper.
4. Preheat oven to 350*F
5. In a large bowl, cream together the almond paste, butter, sugar and egg yolks until fluffy and smooth. Stir in the flour.
6. In a small mixing bowl, beat the egg whites (with clean beaters) until soft peaks form. Fold the beaten egg whites into the dough until it is thoroughly blended.
7. Divide the dough equally among three small bowls. Color one portion with the red food coloring and one with the green and leave the third portion uncolored. Spread each portion into the prepared pans, smoothing the top with an offset spatula.
8. Bake in preheated oven for about 10-12 minutes, until the edges are a light golden brown.
9. Transfer the pans on a cooling rack.
10. Once cooled, invert the green layer onto a cookie sheet and peel off the parchment paper. Spread the raspberry jam evenly all over. Top with the uncolored layer and spread evenly with the apricot jam. Top with the pink layer and cover with saran wrap. Set a cookie sheet on top to compress the layers together. Refrigerate overnight.
11. Melt the chocolate in the microwave, in 15 second intervals until melted. Spread the chocolate over the pink layer and set aside to harden. Once the chocolate is set, trim off the edges with a sharp knife.
12. To serve, cut ½ inch strips across the width and then each strip into 4 pieces. Store in airtight container and keep refrigerated.

Seven-Layer Cookies

Makes 5 dozen cookies

Ingredients

Vegetarian

Refrigerated

• 4 Eggs, large

Condiments

• 1 (8-oz) can Almond paste
• 1 (12-oz) jar Apricot preserves

Baking & Spices

• 2 cups All-purpose flour
• 1 tsp Almond extract
• 7 oz Bittersweet chocolate, fine quality
• 25 drops Food coloring, red
• 25 drops Food coloring, green
• 1/2 tsp Salt
• 1 cup Sugar

Dairy

• 2 1/2 sticks Butter, unsalted

PREPARATION

1. 1. Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
   2. Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
   3. Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
   4. Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
   5. Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
   6. Bake red layer 8 to 10 minutes, until just set.