Rainbow Cookies




Introduction: Rainbow Cookies

About: I am a 19 year old guy that loves making things. It doesn't matter what it is I'm making, be it food or legos, or metal. I'll also take pretty much anything apart if you leave me with it for too long. I hope t…

When I was little my mother made these delicious cookies for me and my family. They have always been my favorite cookies. Now I have made an instructable out of my take on these wonderful treats. 

Step 1: Ingredients

4 eggs separated
2 cups all purpose flour
2 bars dark chocolate
chocolate chips
apricot jam
raspberry jam
8 oz almond paste
green food coloring
red food coloring
1 cup sugar
vegetable oil

Step 2: Preparing

Preheat your oven to 350 degrees F (175 degrees C). Line three 9 by 13 inch baking pans with parchment paper. (the baking pans do not have to be these exact dimensions, nor do you necessarily need three. If you have less than three baking pans just rotate them.) 

Step 3: Making the Almond Paste

Get a large bowl, and break apart the almond paste with a fork. Then using the electric mixer, cream it with butter, sugar and the egg yolks. When the mixture becomes fluffy and smooth, stir in the flour to make the dough. 
           Now use the electric mixer again with the whisk attachment to beat the egg whites. When they are done, soft peaks should form. Then fold the egg whites into the rest of the dough, until it is well combined. After you have the dough well mixed, divide it into three equal portions. With this step, be as precise as you can, but it isn't necessary to measure. 
           Once the dough is equally separated into thirds, dye two of them with the food coloring. One should be with 6 drops of red, one with 6 drops of green. Leave the third the color it is. Make sure they are evenly colored in all places. Once they are mixed, spread them all to each of their baking pans. Then put them in the oven for 10-12 minutes. 

Step 4: Putting the Dough Together

Once the dough is done cooking, put them on a wire cooling rack until they are completely cool. Then get out the jam and enough plastic wrap to completely cover all three layers of dough on top of one another. Put one layer of dough carefully on the plastic wrap. Cover it with the raspberry jam.
           Then put another layer of dough on top of the first. Cover that with the apricot jam. Then put the final layer on top of the first two. 
Cover the layers in plastic wrap now, and carefully place it in the refrigerator overnight (or for several hours if you are making this in the morning.) 

Step 5: Cutting the Cookies

Once the layers are done cooling, carefully take them back out of the fridge, and place them on a countertop. Cut the edges so the dough is a square rectangle, then eat the edges; they're good too :). After the dough is square, cut it into squares. My squares were about 1.5"x1.5". You can also experiment with the shapes of the cookies.  

Step 6: Making the Chocolate

Now that you have all the cookies cut, place them on a cooling rack, and then place that on a baking tray. In a small bowl, melt semi-sweet chocolate chips with dark chocolate bars that are broken into small pieces. Put the mixture in the microwave for 1 minute, then in intervals of 30 seconds until the mixture is completely melted. (My microwave works at 30% power so i had to do this several times. :/) Make sure that you mix the chocolate well in between microwaving. Also, you may have to make another batch of chocolate later.

Step 7: Icing the Cookies

Take your chocolate mixture and carefully spread it over the sides of the cookies with a spatula. If your chocolate is too thick, add some vegetable oil, but not much, maybe a teaspoon. Do this to all the cookies, then after you are done, spread the chocolate over the top of the cookies. Then put them back in the fridge (or on your porch if its cold), and leave them there for an hour or two, until the chocolate hardens. Then you're done!

Step 8: Profit


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