Tri Color Cookies Recipes

RAINBOW COOKIES

Steps:

• You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
• Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
• Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
• Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
• In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
• Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
• Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
• Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
• Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
• Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
• Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
• Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
• Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
• Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
• If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)

Steps:

• Preheat Oven to 350 degrees.
• Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
• In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
• Reduce speed to medium and beat in the eggs one at a time until blended.
• Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
• Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
• Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
• Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
• Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
• Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
• Run tip of knife around side of pans to loosen layers.
• Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
• Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
• Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
• Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
• take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
• In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
• Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
• refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
• To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
• Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

ITALIAN TRICOLOR COOKIES (RAINBOW COOKIES) RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. Grease 3 8x8 disposable or metal baking pans with parchment paper, grease and flour parchment paper. In large bowl,with mixer at med-high speed, beat almond paste with butter, sugar, and almond extract, until well blended (there will be some lumps of almond paste remaining). Reduce speed to medium;beat in eggs, one at a time until well blended. Reduce speed to low; beat in flour and salt just until combined. Transfer 1/3 of batter (about 1 rounded cup) to small bowl. Transfer 1 of remaining batter to another small bowl.(You should have equal amounts of batter in each bowl). Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter,leaving 1 bowl untinted. (Batters may still have small lumps of almond paste remaining). Spoon untinted batter into 1 pan. with metal spatula (offset if possible), spread batter evenly (layer will be about 1 inch thick). Repeat with red batter in second pan. repeat with green batter in remaining pan. Bake layers on 2 oven racks 10-12 minutes,rotating pans between upper and lower racks halfway through baking time, until layers are set and toothpick inserted in center of layers comes out clean. Cool in pans on wire racks 5 minutes. Run knife around sides of pans to loosen layers. Invert layers onto racks, leaving parchment paper attached;cool completely. When layers are cool, press apricot preserves through coarse sieve into small bowl to remove any arge pieces of fruit. Remove parchment paper from green layer. Invert green layer onto flat plate or small cutting board;spread with half of preserves. Remove parchment paper from untinted layer, invert onto green layer. Spread with remaining preserves. Remove parchment paper from red layer;invert onto untinted layer. In a 1 quart saucepan,heat chocolate with shortening over low heat until melted, stirring frequently.Spread melted chocolate mixture on top of red layer (not on sides); refrigerate until chocolate is firm at least 1 hour. If you like,after chocolate has set,cover and refrigerate stacked layers up to 3 days before cutting and serving. To serve, with serrated knife,trim edges (about 1 inch from each side). Cut stacked layers into 6 strips. cut each strip crosswise into 6 pieces. store cookies in single layer, in tightly covered container in refrigerator up to one week, or in freezer up to 3 months.

HAZELNUT TRI-COLOR COOKIES

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet; bake until golden brown, 6 to 8 minutes. Let cool completely.
• Spray three 9 1/2‐by‐12 1/2‐inch rimmed baking sheets (also called quarter‐sheet pans) with cooking spray. Line with parchment; spray parchment.
• In a food processor, finely grind cooled hazelnuts. Add confectioners' sugar, 1 egg white, and 1/4 teaspoon salt. Blend until mixture holds together. Transfer to a mixer bowl fitted with a TK attachment. Add 1 cup granulated sugar, and beat on medium speed until combined, about 2 minutes. Add butter and beat until fluffy, about 3 minutes.
• Add liqueur to mixer, then egg yolks, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour and remaining 1 teaspoon salt until combined.
• In a clean bowl, beat remaining 5 egg whites in mixer fitted with the whisk attachment on medium speed until soft peaks form, gradually adding remaining 1/4 cup granulated sugar. Continue beating until stiff peaks form, 3 to 4 minutes. Whisk into flour mixture in two additions. Divide mixture equally between three bowls (one can be the bowl you mixed in).
• Stir ground raspberries into one bowl, matcha into another, and leave third plain. Spread each batter evenly into a separate prepared pan. Bake, rotating pans once, until just set, dry on top, and just beginning to pull away from sides of pan, 18 to 20 minutes. Let cool completely in pans on wire racks.
• Turn green cake out of its pan onto a parchment‐lined baking sheet or cutting board. Remove parchment. Spread half of jam evenly over cake, all the way to edges. Turn out white cake onto green cake; remove parchment. Spread remaining jam over white cake. Turn out pink cake onto white; remove parchment. Wrap in plastic and top with a small baking sheet or board and a few cans to weigh down. Refrigerate at least 4 hours and up to 12 hours.
• Place chocolate in a heatproof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Pour half of chocolate over cake and spread evenly with an offset spatula.
• Refrigerate until set, about 10 minutes. Flip over and repeat on second side with remaining chocolate. Refrigerate 10 minutes. Cut into 1 1/4‐inch squares. Refrigerate in a single layer in an airtight container up to 1 week, or store at room temperature up to 2 days.

MEXICAN SUGAR COOKIES

Steps:

• Preheat the oven to 400*. Cream the sugar, egg, butter, vanilla, and milk. Set aside.
• Mix the flour, salt, baking soda, baking powder, and cinnamon.
• Add the wet ingredients to the dry and mix well until a nice, firm dough is formed.
• Separate the dough into 3 even balls. Add the color of food coloring you would like and mix by hand wearing gloves so your hands don't get stained.
• Using the large end of a melon scoop, scoop out balls of each individual color. Take one ball of each color and roll it in your hands until one nice ball is formed. Roll it in the sugar and place it on a cookie sheet sprayed with Pam 2 inches apart.
• Flatten down each cookie with the bottom of a cup or bowl. Place the cookie sheet in the oven and allow to bake for 9-11 minutes depending on your oven. Remove from heat and allow to remain on the cookie sheet for about 5 minutes before you put it on the cooling rack. Enjoy!

TRI-COLOR COOKIES

Steps:

• 1. Preheat oven to 350°F and grease 3 (13- by 9- inch) metal baking pans. Line bottom of each with foil and spray with vegetable spray. , 2. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. 3. Beat in flour and salt on low speed. 4. Beat egg whites in another bowl until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. 5. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.) 6. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, about 10 minutes total. 7.Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours. 8. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top. Let stand at room temperature 15 min to set. 9. Cut into small bars and serve.