Rainbow Cookies

Rainbow Cookies
Rainbow CookiesTodd Coleman

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.

Rainbow Cookies
For a lighter, moister result, this recipe calls for almond pastry filling in place of the traditional almond paste used to make these colorful cookies.
Yield: makes about 10 dozen

Ingredients

  • 1 12 cups unsalted butter, softened, plus more for pans
  • 2 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.) jar 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.