I just made these cookies. Apart from the eggs, there is no leavening agent, so they stayed flat like pancakes in the 9x13 pans. Consequently, they don't look anything like the photo. I am wondering if an ingredient has been left out.
Rainbow Cookies
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result. This recipe first appeared in our December 2011 issue along with Greg Ferro's story Rainbow Bright
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Credit: Todd Coleman
INGREDIENTS
1 ½ cups unsalted butter, softened, plus more for pans2 cups flour, plus more for pans
1 cup sugar
1 12.5-oz. can almond pastry filling, such as Solo brand
4 eggs
12 drops green food coloring
12 drops red food coloring
1 12-oz. seedless raspberry jam
12 oz. semisweet chocolate, melted
INSTRUCTIONS
1. Heat oven to 350°. Grease 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 until just combined. Evenly divide batter into 3 bowls. Add green food coloring to one bowl, red food coloring to the second bowl, and leave the third bowl plain; stir colorings into batters. Using an offset spatula, spread each batter into a prepared baking pan. Bake each pan until just beginning to brown, about 10 minutes. Invert cakes onto wire racks; cool.2. Heat jam in a 1-qt. saucepan over medium heat; cook, stirring, until smooth; cool slightly. Place green cake on a cutting board or foil-lined baking sheet. Using an offset spatula, spread half the jam over green cake; top with plain cake. Spread remaining jam over plain cake; top with red cake. Chill cakes to set jam, 1 hour.
3. Using a slicing knife, trim cake edges to form an even block. Slice block crosswise into 1 ½″-wide logs; separate on a cutting board. Using an offset spatula, spread chocolate over top, sides, and ends of each log until completely covered; chill to set chocolate. Slice each log crosswise into ½″-thick squares to serve.
Ratings & Reviews (6)
Hi NO TIME TO COOK: there is not supposed to be leavening in these- they're supposed to be flat. Happy Baking!
Just made these and they are wonderful! Still haven't cut them into squares but made them up to the chocolate covering and they're in the fridge. Would like to have them in two days (Christmas Eve) and was thinking to refrigerate until then and cut in two days. What do you think? How long do they hold and how (room temp? chilled?) Thanks!
Thanks to Saveur Team. I made them, cut them, frosted them with the chocolate and they are Fabulous! I was expecting them to be taller based on the photo -- even though I realize food photography can be confusing (used to work in the marketing dept. of a restaurant chain). We sampled bits and pieces as I was trimming them, but I'm making the family wait until Christmas Day to eat them. Am I bad!
New favorite cookie! Tasted as good as an Italian bakery. I did not have a problem with them being too flat. Mine looked like the picture. Will make every Christmas!
I made these at least 10 times and have put them on my cookie trays and they are wonderful. My husband is 100 percent Italian and can not tell the difference between this recipe and my old family recipe. This one is easier and cheaper to make. I love it and will put this one ahead of my old recipe every time I bake them. Thank you for adding this one...
Rainbow Cookies
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