Friday, December 23, 2011

Rainbow Cookies


I  could never name my favorite cookie, but rainbow cookies would definitely be in the top 10 of my favorites. In fact, one item on my foodie bucket list (more about that later) is to celebrate an upcoming birthday with a rainbow cake like the ones I've seen in my favorite bakeries in Little Italy. When DSO asked me to bake cookies for his annual Christmas "eat-a-thon" at work, I decided to bake rainbow cookies. With a little bit of luck--and some new hiding places--I figured we'd have some left over to bring to my cousin's on Christmas Day.


MERRY CHRISTMAS from my kitchen to yours!

I've made rainbow cookies before, but decided to try a new recipe that calls for almond pastry filling in place of almond paste.

From Executive Editor Dana Bowen of Saveur magazine
Makes about 10 dozen

1 1/2 c unsalted butter, softened, plus more for pans
2 c flour, plus more for pans
1 c sugar
1 (12.5 oz) can almond pastry filling (such as Solo brand)
4 eggs
12 drops each red and green food coloring
1 (12 oz) seedless raspberry jam
12 oz semisweet chocolate, melted

Heat oven to 350 degrees. Green and flour three 9 X 13" baking pans and line with parchment paper; set aside.

Using a hand mixer on high speed, beat butter and sugar in a bowl until pale and fluffy, about 2 minutes.

Add pastry filling; beat until smooth.

Add eggs, one at a time, beating well after each addition.

Add flour; beat just until combined.

Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to another bowl, and leave the third bowl plain. Stir colorings into batters.

Using an offset spatula, spread each batter into a prepared pan. Bake each pan until just beginning to brown, 10-15 minutes. Invert cakes onto wire racks to cool.

Heat jam in a saucepan over medium heat, stirring until smooth. Cool slightly.

Place green cake on a cutting board or foil-lined baking sheet. Use an offset spatula to spread half the jam over the green cake. Top with plain cake. Spread remaining jam over plain cake and top with red cake. Press down lightly. Chill cakes to set jam, 1 hour.

Using a slicing knife, trim cake edges to form an even block. Slice block lengthwise into 1 1/2" wide logs (5-6 of them). Separate. Use an offset spatula to spread melted chocolate over top, sides, and ends of each log until completely covered. Chill to set chocolate, then slice into 1/2" thick cookies to serve.
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TASTE NOTES
If you're lucky, there will be some end pieces that look a little gnarly--eat them, quickly! Don't let the length of the directions scare you off. Yes, these are a bit labor intensive, but they are so worth it. First, you get a large quantity. Second, and more important, these are mind-blowingly good.

I mentioned my "foodie bucket list" and was wondering what might be on the foodie bucket list of my favorite bloggers. What foods are you planning to try? What restaurants are on your someday list? What culinary masterpiece do you envision producing? Inquiring minds want to know....

4 comments:

  1. Merry Christmas, Arlene...all the best to you and your family in the new year!!

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  2. I have to tell you I love these just because of how festive they look. I had google a recipe from another blogger and it seemed so complicated that i decided nnot to try them this year! Now I see yours and easilly can understand the process. I really wished I had the time. As with almond paste they will be fabulous! I cant believe really, I am so mad I have to work! I love these so much. So I am bookmarking them. I will link back when I finally get the time to make these... thank you so much! MERRY CHRISTMAS these are just lovely!

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  3. These look totally amazing. Just pinned them on my Pinterest to-try list! Merry Christmas!

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  4. I bought almond paste instead of solo filling is that ok? I am just going to make them maybe for ST paddys day I got to try them!

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