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Thursday, February 7, 2008

Recipe~ Day 5

I have enjoyed so much collecting all the wonderful recipes that everyone has been posting! Michelle, thank you so much for the suggestion and thank you to everyone for participating! I will try to post all of you when I make any of your recipes!

As many of you know, my wonderful hubby, Jim, is an authentic NY Italian. The few times that we have been to NY, I have come to the realization that the food here (in FL) doesn't even compare... Food really is better in NY! Anyways, one of Jim's childhood memories is of eating his favorite Rainbow Cookies. They are a tri-colored cookie with rasberry jam between each color layer. And they really are the best thing I have ever had!

Jim's mom and I made these cookies for Christmas two years ago, and we'll be making them again soon to send to my sister-in-law over in Germany. It is a time consuming recipe, but well worth the effort!

Rainbow Cookies

Preheat oven to 350°

Ingredients: (*see tip at bottom)
1 (8oz) can almond paste
1/2 c (3 sticks) butter, softened
1 c granulated sugar
4 eggs, separated
1 tsp almond extract
2 c sifted all-purpose flour
1/4 tsp salt
10 drops green food coloring
8 drops red food coloring
1 (12 oz) jar jam(apricot or red raspberry)
2 squares semi-sweet chocolate

Preparation:
Grease 3 (13”x 9”x 2”) baking pans (cooking spray can be used); Line with wax paper; grease again (cooking spray can be used again).
In a large mixing bowl, break up almond paste with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy (approximately 5 minutes).
Gradually beat in flour and salt.
In a small bowl, beat egg whites with electric mixer until stiff peaks form. With a wooden spoon, stir into almond mixture using a turning motion similar to folding.
Spread 1 1/2 cups of batter evenly into a prepared pan. Remove another 1 1/2 cups of batter and add green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread evenly into the third prepared pan.
Bake in a moderate oven (350°) for 15 minutes or just until edges are golden brown. Cakes will be 1/4” thick.
Remove cakes from pans immediately onto large wire racks. Cool thoroughly.
Place green layer on jellyroll pan. Heat preserves, strain. Spread 1/2 of the warmed preserves over the green layer to edges; slide yellow layer on top. Spread with remaining preserves. Slide pink layer, right side up, onto yellow layer.
Cover with plastic wrap; weight down with a large wooden cutting board or heavy plate. Place in refrigerator overnight.
Day Two: Melt chocolate over hot water in a double boiler (or in the microwave). Spread to edges of cake, before the chocolate hardens, trim the edges of the cake and slice into 1 inch square pieces. Allow to dry at least 30 minutes.
(Tip: We usually make 3 batches of the recipe since we give away so many, and when you do that you can make the first batch all plain, the second batch all green, and the last batch all red)

2 comments:

~*Rachel*~ said...

those are making my mouth water!! Wow, never heard of a cookie like that....hmmm, is there any chance you'll be making extra? Or will those all go to Jim? lol

I had a wonderful time doing the exchange!

Dani said...

These look good but intense, maybe I'll tag along with you next time ya'll make some!