Rainbow Cookies Good Recipes
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Rainbow Cookies |
"Moist, mellow, and full of almond flavor."
Ingredients :
- 8 oz almond paste
- 1 cup butter, softened
- 1 cup white sugar
- four eggs, separated
- 2 cups all-cause flour
- 6 drops crimson meals coloring
- 6 drops inexperienced food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot jam
- 1 cup semisweet chocolate chips, melted
Instructions :
Prep : 45M | Cook : 96M | Ready in : 10H30M |
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- Preheat oven to 350 levels F (one hundred seventy five stages C). Line three 9x13 inch baking pans with parchment paper.
- In a large bowl, ruin apart almond paste with a fork, and cream collectively with butter, sugar, and egg yolks. When combination is fluffy and easy, stir in flour to shape a dough. In a small bowl, beat egg whites until gentle peaks shape. Fold egg whites into the dough. Divide dough into three identical quantities. Mix one component with red food coloring, and one with green meals coloring. Spread each portion into one of the organized baking pans.
- Bake 10 to twelve mins inside the preheated oven, till gently browned. Carefully get rid of from pan and parchment paper, and cool completely on wire racks.
- Place green layer onto a bit of plastic wrap massive sufficient to wrap all three layers. Spread inexperienced layer with raspberry jam, and pinnacle with uncolored layer. Spread with apricot jam, and pinnacle with purple layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or slicing board on pinnacle of wrapped layers to compress. Chill within the fridge 8 hours, or overnight.
- Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is corporation. Slice into small squares to serve.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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