Need a tried and true AMAZING tri-color cookie recipe

I want to try my hand at tri-color rainbow cookies (you know...the italian red, yellow, and green with jam in between the layers and chocolate on top). They are my absolute favorite cookie ever and I've been craving them, but I haven't found a local bakery that makes them the way I like them. I like super moist layers and I find a lot of places taste really dry.

Anyone have a REALLY good recipe for these?

Re: Need a tried and true AMAZING tri-color cookie recipe

I like them the same way and have yet to find that perfect recipe. If you are craving awesome ones, head over to the Silver Lake Cookie Company warehouse in Islip, right off the Southern State Parkway. BEST rainbow cookies and you can even buy them in bulk, 5lb boxes. lol Just note, they are cash only.

Re: Need a tried and true AMAZING tri-color cookie recipe

I have used this recipe to make both the cookies (just put it on sheet plans) and the cake. The cake is a show stopper and I always get tons of compliments. It’s a lot of work but so worth it.

Rainbow cookie Cake

Message edited 1/3/2019 7:38:28 PM.

Re: Need a tried and true AMAZING tri-color cookie recipe

Re: Need a tried and true AMAZING tri-color cookie recipe

This is the recipe I use. I've done them several times and they have always come out really, really good- definitely NOT dry at all. These are my favorite cookies as well. I can't find the website for the original recipe, but I have it saved on my computer from the last time I made them for a cookie exchange at work.

Ingredients:

• 2 1/2 sticks unsalted butter, softened and cut into pieces
• 2 cups all-purpose flour (plus additional for pans)
• 8 ounces almond paste
• 1 cup granulated sugar
• 4 large eggs, separated
• 1/2 teaspoon kosher salt
• Red and green food coloring, preferably gel
• 1 15-ounce jar seedless raspberry jam
• Cooking spray
• 1 pound semi-sweet chocolate, chopped
• 3 9x12 jelly roll pans or rimmed cookie sheets

Directions:

1. Pre-heat oven to 350 degrees Fahrenheit with racks positioned in upper and lower thirds of the oven. Prepare the pans by spraying each with cooking spray and lightly flouring.

2. In a large bowl of a stand mixer fitted with paddle attachment, combine the almond paste and 3/4 cup plus 2 tablespoons granulated sugar. Mix on medium speed until mixture is in fine crumbles.

3. Beat in the butter a few pieces at a time until well combined.

4. Separate egg whites and yolks. Beat yolks into mixture one at a time until smooth.

5. Sift 2 cups of flour and salt into a separate bowl. Add to mixer bowl and beat until just combined.

6. In a clean bowl of a stand mixer fitted with whisk attachment, whisk egg whites until foamy. Slowly add in remaining 2 tablespoons of sugar until stiff peaks form.

7. Gently fold egg whites into batter with rubber spatula. The batter should be light and fluffy.

8. Divide the batter evenly among three bowls. Stir red food coloring into one bowl, green into the second, leave the final bowl undyed.

9. Transfer the batter to the prepared pans (one for each color). Tip: use an offset spatula to spread the batter evenly and thinly across the pans and smooth the tops.

10. Bake for 4 minutes then switch positions on racks. Bake an additional 4-5 minutes or until edges are slightly browned. Remove from oven and let cool completely.

11. Unmold green cake layer by inverting it onto another pan, tray, or cutting board lined with parchment paper. Spread raspberry jam in a thin layer across the top using an offset spatula.

12. Unmold the white cake layer using the same technique. Carefully Slide the white layer on top of the green layer. Spread raspberry jam in a thin layer across the top using an offset spatula.

13. Unmold the red cake layer using the same technique. Carefully slide the red layer on top of the white layer.

14. Cover the cake with parchment paper and plastic wrap and top with one of the empty pans. Place several heavy cans on top to weigh the pans down. Refrigerate for at least four hours or overnight.

15. Remove the pan and wrappings. Trim the edges with a sharp knife to make straight edges.

16. Melt the chocolate. This can be done in the microwave by using a microwave safe bowl and microwaving in 30 seconds increments at half power, stirring in between. Or you can melt chocolate in a heat safe bowl set over a pot of simmering water, stirring until melted.

17. Pour melted chocolate over the cake using an offset spatula to spread it evenly. Let it set slightly. You can then use a fork or spatula to carve wavy lines or a pattern in the slightly set chocolate. Let chocolate cool for a few more minutes until mostly set but slightly tacky.

18. Slice cake crosswise into six strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe clean with cloth in between cuts. Store in an airtight container for up to 1 week.

Need a tried and true AMAZING tri-color cookie recipe

i just added this thread to my notebook!!

Re: Need a tried and true AMAZING tri-color cookie recipe

Posted by Momma2015

This is the recipe I use. I've done them several times and they have always come out really, really good- definitely NOT dry at all. These are my favorite cookies as well. I can't find the website for the original recipe, but I have it saved on my computer from the last time I made them for a cookie exchange at work.

Ingredients:

• 2 1/2 sticks unsalted butter, softened and cut into pieces
• 2 cups all-purpose flour (plus additional for pans)
• 8 ounces almond paste
• 1 cup granulated sugar
• 4 large eggs, separated
• 1/2 teaspoon kosher salt
• Red and green food coloring, preferably gel
• 1 15-ounce jar seedless raspberry jam
• Cooking spray
• 1 pound semi-sweet chocolate, chopped
• 3 9x12 jelly roll pans or rimmed cookie sheets

Directions:

1. Pre-heat oven to 350 degrees Fahrenheit with racks positioned in upper and lower thirds of the oven. Prepare the pans by spraying each with cooking spray and lightly flouring.

2. In a large bowl of a stand mixer fitted with paddle attachment, combine the almond paste and 3/4 cup plus 2 tablespoons granulated sugar. Mix on medium speed until mixture is in fine crumbles.

3. Beat in the butter a few pieces at a time until well combined.

4. Separate egg whites and yolks. Beat yolks into mixture one at a time until smooth.

5. Sift 2 cups of flour and salt into a separate bowl. Add to mixer bowl and beat until just combined.

6. In a clean bowl of a stand mixer fitted with whisk attachment, whisk egg whites until foamy. Slowly add in remaining 2 tablespoons of sugar until stiff peaks form.

7. Gently fold egg whites into batter with rubber spatula. The batter should be light and fluffy.

8. Divide the batter evenly among three bowls. Stir red food coloring into one bowl, green into the second, leave the final bowl undyed.

9. Transfer the batter to the prepared pans (one for each color). Tip: use an offset spatula to spread the batter evenly and thinly across the pans and smooth the tops.

10. Bake for 4 minutes then switch positions on racks. Bake an additional 4-5 minutes or until edges are slightly browned. Remove from oven and let cool completely.

11. Unmold green cake layer by inverting it onto another pan, tray, or cutting board lined with parchment paper. Spread raspberry jam in a thin layer across the top using an offset spatula.

12. Unmold the white cake layer using the same technique. Carefully Slide the white layer on top of the green layer. Spread raspberry jam in a thin layer across the top using an offset spatula.

13. Unmold the red cake layer using the same technique. Carefully slide the red layer on top of the white layer.

14. Cover the cake with parchment paper and plastic wrap and top with one of the empty pans. Place several heavy cans on top to weigh the pans down. Refrigerate for at least four hours or overnight.

15. Remove the pan and wrappings. Trim the edges with a sharp knife to make straight edges.

16. Melt the chocolate. This can be done in the microwave by using a microwave safe bowl and microwaving in 30 seconds increments at half power, stirring in between. Or you can melt chocolate in a heat safe bowl set over a pot of simmering water, stirring until melted.

17. Pour melted chocolate over the cake using an offset spatula to spread it evenly. Let it set slightly. You can then use a fork or spatula to carve wavy lines or a pattern in the slightly set chocolate. Let chocolate cool for a few more minutes until mostly set but slightly tacky.

18. Slice cake crosswise into six strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe clean with cloth in between cuts. Store in an airtight container for up to 1 week.

Message edited 1/9/2019 11:05:58 AM.

Re: Need a tried and true AMAZING tri-color cookie recipe

Posted by HomeIsWithU

Posted by Momma2015

This is the recipe I use. I've done them several times and they have always come out really, really good- definitely NOT dry at all. These are my favorite cookies as well. I can't find the website for the original recipe, but I have it saved on my computer from the last time I made them for a cookie exchange at work.

Ingredients:

• 2 1/2 sticks unsalted butter, softened and cut into pieces
• 2 cups all-purpose flour (plus additional for pans)
• 8 ounces almond paste
• 1 cup granulated sugar
• 4 large eggs, separated
• 1/2 teaspoon kosher salt
• Red and green food coloring, preferably gel
• 1 15-ounce jar seedless raspberry jam
• Cooking spray
• 1 pound semi-sweet chocolate, chopped
• 3 9x12 jelly roll pans or rimmed cookie sheets

Directions:

1. Pre-heat oven to 350 degrees Fahrenheit with racks positioned in upper and lower thirds of the oven. Prepare the pans by spraying each with cooking spray and lightly flouring.

2. In a large bowl of a stand mixer fitted with paddle attachment, combine the almond paste and 3/4 cup plus 2 tablespoons granulated sugar. Mix on medium speed until mixture is in fine crumbles.

3. Beat in the butter a few pieces at a time until well combined.

4. Separate egg whites and yolks. Beat yolks into mixture one at a time until smooth.

5. Sift 2 cups of flour and salt into a separate bowl. Add to mixer bowl and beat until just combined.

6. In a clean bowl of a stand mixer fitted with whisk attachment, whisk egg whites until foamy. Slowly add in remaining 2 tablespoons of sugar until stiff peaks form.

7. Gently fold egg whites into batter with rubber spatula. The batter should be light and fluffy.

8. Divide the batter evenly among three bowls. Stir red food coloring into one bowl, green into the second, leave the final bowl undyed.

9. Transfer the batter to the prepared pans (one for each color). Tip: use an offset spatula to spread the batter evenly and thinly across the pans and smooth the tops.

10. Bake for 4 minutes then switch positions on racks. Bake an additional 4-5 minutes or until edges are slightly browned. Remove from oven and let cool completely.

11. Unmold green cake layer by inverting it onto another pan, tray, or cutting board lined with parchment paper. Spread raspberry jam in a thin layer across the top using an offset spatula.

12. Unmold the white cake layer using the same technique. Carefully Slide the white layer on top of the green layer. Spread raspberry jam in a thin layer across the top using an offset spatula.

13. Unmold the red cake layer using the same technique. Carefully slide the red layer on top of the white layer.

14. Cover the cake with parchment paper and plastic wrap and top with one of the empty pans. Place several heavy cans on top to weigh the pans down. Refrigerate for at least four hours or overnight.

15. Remove the pan and wrappings. Trim the edges with a sharp knife to make straight edges.

16. Melt the chocolate. This can be done in the microwave by using a microwave safe bowl and microwaving in 30 seconds increments at half power, stirring in between. Or you can melt chocolate in a heat safe bowl set over a pot of simmering water, stirring until melted.

17. Pour melted chocolate over the cake using an offset spatula to spread it evenly. Let it set slightly. You can then use a fork or spatula to carve wavy lines or a pattern in the slightly set chocolate. Let chocolate cool for a few more minutes until mostly set but slightly tacky.

18. Slice cake crosswise into six strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe clean with cloth in between cuts. Store in an airtight container for up to 1 week.

Thanks! This is actually very close to the recipe that I used. I ended up using this one from Tasting Table that DH's cousin sent me and it came out AMAZING! The only change I made was instead of almond paste, I used 10oz of almond filling, which is softer and easier to work with. I think it makes a big difference in how moist the cookies come out.

Tasting Table Rainbow Cookies

Re: Need a tried and true AMAZING tri-color cookie recipe

Re: Need a tried and true AMAZING tri-color cookie recipe

Funny enough the king kullen ones are always so tasty. Soft and delicious.

Yum