Song of the Week of December 4, 1998 ~ " That Wonderful Someone "


Recipe of the Week ~ " The Colors that Glow " ~ Rainbow Cookies


My husband is celebrating his birthday this week, and when it comes to bakery cookies, these are among his favorites. I think he's always been partial to them, because in addition to having a wonderful flavor and texture, they are accentuated by " the colors that glow!" I am thankful for his never-ending love and patience when I spend hours each week working on this website, because without his cooperation, there wouldn't be a Recipe of the Week. I also want to thank him for putting up with me and my constant state of Patsification! And so, as a small token of my affection, I dedicate this Recipe of the Week to my beloved husband, who is my WONDERFUL SOMEONE ! Why not make these delicious cookies for yours! Happy Birthday Sweetheart!

RAINBOW COOKIES


You'll Need:

  • 1 cup of sugar
  • 1 8 0z. can almond paste
  • 1/4 tsp. salt
  • 1 tsp. almond extract
  • 8 drops of red food coloring
  • 2 - 1/2 squares of semi-sweet chocolate ( 1 oz. size)
  • 1 1/2 cups of soft butter
  • 4 eggs separated
  • 2 cups of flour
  • 10 drops of green food coloring
  • 8 drops of yellow food coloring
  • 1 jar of raspberry (or apricot) preserves

    Pre-heat your oven to 350 degrees. Spray 3 13x9x2" pans with Pam. Line the pans with waxed paper leaving a little excess overlapping at each end. Spray the waxed paper. In a large bowl break up the almond paste. Add the butter, sugar, yolks and almond extract. Beat with an electric mixer until light and fluffy ~ about 4-5 minutes. Beat in the flour and the salt. Beat egg whites until stiff and then fold them into the almond mix until well blended.

    Divide dough into 3 equal parts. Add green food coloring to part 1, red coloring to part 2, and yellow to part 3. Spread each mixture into one of the three pans. Bake 15 minutes , or until the edges are golden brown. Remove cakes from the pan immediately by carefully lifting the waxed paper.

    Place green cake on large pan and spread half of the preserves of the cake to the edges. Slide the yellow on top. Spread the remaining preserves over it. Slide the pink cake onto yellow, right side up. Cover with a plastic wrap and weight it down with a heavy book. Place in the refirgerator for at least 4 hours.

    Melt the chocolate squares in microwave oven for about 50 seconds on high. Trim off the edges of the cake. Spread the chocolate over the top of the cake. Allow icing to dry completely. Cut into 1 " squares.

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