Rainbow Slice Recipes

SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY

Steps:

• Using a hand mixer or standing mixer, beat butter until creamy.
• Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
• Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
• Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
• Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
• Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
• Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
• Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
• Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
• Wrap in plastic wrap and chill for 30 minutes.
• Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
• Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
• Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
• Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
• Preheat oven to 350˚F (180˚C).
• Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes or until the bottom has browned slightly.
• Cool on a cooling rack.
• Enjoy!

RAINBOW SLICE

Steps:

• Line a slice tin (approx 19 x 29cm) with baking paper.
• Melt chocolate, condensed milk and butter together in the microwave, then stir together well.
• Put crushed biscuits in a large bowl with the rice bubbles. Add melted chocolate mixture and stir together until combined. Press mixture into the lined tin, spreading it to the edges, and smooth the top with the back of a metal spoon.
• Topping: Melt the white chocolate in the microwave, add oil and stir until smooth. Pour the white chocolate over the base and spread it evenly to the edges.
• Arrange the Smarties in lines of each colour then shake over sprinkles.
• Chill in the fridge for at least 4 hours until set. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).

RAINBOW SLICES

Steps:

• Line 2 cookie sheets with parchment paper. In a large bowl, combine cookie mix and cake flour. Add shortening, butter, and egg, stirring with a wooden spoon until dough forms. Divide dough into fourths and place each fourth in a small bowl. Add cherry extract and red food coloring to one of the dough portions; mix until dough has no streaks. (Knead with hands, if necessary.) Repeat with remaining dough portions, using coconut extract and green food coloring for one portion, lemon extract and yellow food coloring for another portion, and almond extract and blue food coloring for last portion. Roll each colored portion into a ball and flatten into a disk. Wrap portions separately with plastic wrap and chill in refrigerator for 30 minutes.
• Preheat oven to 350 degrees F. Remove blue dough from refrigerator and roll into a log about 9 inches long. Remove yellow dough from refrigerator and use a rolling pin to roll into a rectangle 9 inches long and wide enough to completely encase the log of blue dough. Wrap yellow dough around blue dough, pressing together to seal seam. Repeat with green dough and wrap around yellow dough. Finish with red dough and wrap around green dough. Chill colored log in refrigerator for 15 minutes.
• Cut log into 1⁄2-inch-thick slices. Cut each slice in half and place on prepared cookie sheets, spacing 2 inches apart. Bake in preheated oven for 10 to 12 minutes or just until lightly browned on edges. Cool on cookie sheets for 5 minutes. Transfer to wire racks; let cool. Outline yellow arch with decorating gel and sprinkle sanding sugar over gel.
• TIP: To make the Rainbow Slices into cookie lollipops, after slicing colored log and cutting slices in half, gently insert a lollipop stick into the blue portion of the rainbow. Continue as directed. To make the pot of gold, place a large apple chunk in the bottom of gold cupcake liners. Insert the lollipop stick into the chunk of apple, so the lollipop will stand up. Fill the cupcake liners with yellow sanding sugar to cover the apple chunk.

RAINBOW SLICE-AND-BAKE COOKIES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla until smooth. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
• Divide the dough into 6 pieces: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 large piece of dough red and the other orange, kneading the food coloring into the dough with gloved hands or a rubber spatula. Tint 1 medium piece of dough yellow and the other green. Tint 1 small piece of dough blue and the other purple.
• Using gloved hands, roll the purple dough into a 7-inch log (about 3/4-inch-thick) on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough into rectangles on separate floured sheets of parchment paper, dusting with more flour as needed: 3 1/2 by 7 inches for blue; 5 by 7 1/2 inches for green; 6 by 8 inches for yellow; 7 by 8 1/2 inches for orange; 8 by 9 inches for red.
• Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close. Continue wrapping the log with the dough: green, then yellow, orange and red. Wrap the whole log in plastic wrap; freeze until very firm, about 1 hour.
• Preheat the oven to 375 degrees F. Trim the ends of the dough log, then slice into 3/8-inch-thick rounds. Slice each round in half. Arrange about 1 inch apart on 2 unlined baking sheets and refrigerate until ready to bake, at least 15 minutes.
• Bake, one pan at a time, until the cookies are just set around the edges and golden on the bottom, 10 to 15 minutes. Let cool 5 minutes on the pan, then transfer to racks to cool completely.
• Meanwhile, put the candy melts in a medium microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe small clouds on the ends of each rainbow. Let set, at least 5 minutes.

CHRISTMAS RAINBOW SLICES

Steps:

• Line bottoma dn sides of an 8x4-inch loaf pan with waxed paper.
• Mix flour, baking powder and salt.
• In a large bowl, beat butter and sugar with electric mixer until fluffy.
• Beat in egg and vanilla.
• Stir in flour mixture until well blended.
• Divide dough in thirds.
• Refrigerate about 15 minutes.
• FOR PINK DOUGH:.
• Remove 1 portion from refrigerator.
• Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
• Stir in cherries.
• Press dough firmly and evenly in bottom of prepared pan.
• Return to refrigerator.
• FOR GREEN DOUGH:.
• Add 1 drop green food color at a time as directed above.
• Add almond extract and pistachio nuts.
• Mix well.
• Press evenly on top of pink dough in pan; refrigerate.
• FOR WHITE DOUGH:.
• Stir coconut into last batch of dough until well blended.
• Press firmly and evely over green dough.
• Cover with plastic wrap.
• Chill (in freezer) several hours or overnight.
• Heat oven to 350 degrees.
• Have a cookie sheet ready.
• Run a metal spatula between waxed paper and pan sids to loosen.
• Invert onto cutting board and remove waxed paper.
• Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
• Place 1 inch apart on cookie sheets.
• Bake 10-12 minutes until edges are golden brown.
• Remove to rack to cool.