Holiday Recipe – Rainbow Cookies
I love to bake! And while I am partial to quick and easy recipes (I mean, who isn’t?), sometimes the more complicated ones have the biggest payoff!
One of my absolute FAVORITE cookie recipes is an old Italian one that was passed to me from my mother—RAINBOW COOKIES! My mother was a wizard in the kitchen, and even with her amazing culinary skills, she only made rainbow cookies one time a year: Christmastime! So naturally, growing up I equated rainbow cookies with the holiday season, not realizing that they were readily available at any other time of the year at any given Italian bakery in New York.
If you like jelly, and almond, and chocolate, then this is for you… but I warn you, the recipe and process of the recipe is not to be taken lightly! But once you’ve mastered the art of the rainbow cookie, you know you’ve elevated your baking game to that whole new level!
Good luck, godspeed, May the Force Be With You, Valar Morghulis, It is Known, This is the Way…
One of my absolute FAVORITE cookie recipes is an old Italian one that was passed to me from my mother—RAINBOW COOKIES! My mother was a wizard in the kitchen, and even with her amazing culinary skills, she only made rainbow cookies one time a year: Christmastime! So naturally, growing up I equated rainbow cookies with the holiday season, not realizing that they were readily available at any other time of the year at any given Italian bakery in New York.
If you like jelly, and almond, and chocolate, then this is for you… but I warn you, the recipe and process of the recipe is not to be taken lightly! But once you’ve mastered the art of the rainbow cookie, you know you’ve elevated your baking game to that whole new level!
Good luck, godspeed, May the Force Be With You, Valar Morghulis, It is Known, This is the Way…
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DeVivo’s Rainbow Cookies
Materials needed:
Three bowls
Electric mixer
Parchment paper
Three large cookie/baking pans
Small bowl for egg whites
Ingredients needed:
1. 8 oz. can of Almond Filling
2. 6 sticks of butter (softened)
3. 2 cups sugar
4. 8 eggs
5. 2 teaspoons almond extract
6. 4 cups flour
7. Red food coloring
8. Green food coloring
9. 1 jar apricot preserves
10. 1 jar raspberry preserves
11. 1 package Toll House mini chocolate chips
Instructions:
1. Oven at 350
2. Separate the egg whites into a small bowl. Beat with the mixer until they are thick and stiff
3. Mix the yolks, almond filling, softened butter, almond extract & sugar in one of the large bowls
4. Beat in the flour to the mixture
5. Fold in the whites to the mixture a little at a time. This is a very gentle process!
6. Separate the mixture into three parts – so this way you have batter in each of the three bowls. It won’t be exact, so you’ll have to eyeball it. It helps if the three bowls are the same or at least the same size.
7. Leave one bowl WHITE. Use the food coloring to color the others (one red, one green)
8. Grease one of the pans and line it with parchment paper. GREASE the paper.
9. Pour the white batter onto the pan and spread it out like a giant rectangle shape. Try to have it even with no “breaks” in the batter.
10. Bake for 15 minutes
11. When done, flip the contents of the pan onto another pan (CAREFULLY) and remove the parchment paper. Spread the apricot preserves on top. You will really only use half the jar for this.
12. Do the same with the other colors. Grease sheets and even out the batter. Bake for 15 minutes each.
13. When the second batter is finished, flip that on top of the layer with the apricot preserves (CAREFULLY)! Remove the parchment paper and spread the raspberry preserves. (again, probably half the jar).
14. Finally, the third color goes on top of the raspberry preserves. Leave the parchment paper on and press down to hold everything together.
15. Put in refrigerator overnight.
16. Heat up the chocolate chips so you have a spread. Remove the parchment paper from the tray and spread the chocolate on top. **you don’t want the chocolate to be on too thick, or else it will be hard to cut
17. Back in refrigerator for about an hour (give or take) to let the chocolate harden and settle.
18. Cut into cookie squares and serve.
19. ***the edges might be messy, but that’s ok. I make a separate cookie bucket I call “THE REJECTS”. Reject cookies are still delicious! They just aren’t pretty to look at.
***FUN FACT: For years, I used wax paper instead of parchment paper. It was what my mother used. Thanks, Mom, for putting us in a potentially life-threatening situation. You were always good for that. Miss you, Red. <3
The Coal Elf
The Coal Elf Chronicles
Book One
Maria DeVivo
Genre: Dark Fantasy
Publisher: 4 Horsemen Publications
Date of Publication: October 15, 2024
ISBN: 979-8823204231
ASIN: B0CW1HMWZJ
Number of pages: 260
Word Count: 73k
Tagline: Santa is real, but this isn’t your childhood Christmas tale!
Book Description:
Ember Skye is a fed-up teenaged Coal Elf with a big ashy chip on her shoulder. Torn away from her carefree life Aboveground, she was forced into a world of dirt and darkness in the Mines. Now, the coal is starting to take its toll. Plus, being the only girl-elf coal miner at the North Pole is not fun at all!
About the Author:
Maria DeVivo writes horror and dark fantasy for both a YA and adult audience. Each of her series has been Amazon best-sellers and have won multiple awards since 2012. A lover of all things dark and demented, the worlds she creates are fantastical and immersive. Get swept away in the lands of elves, zombies, angels, demons, and witches (but not all in the same place). Maria takes great pleasure in warping the comfort factor in her readers’ minds – just when you think you’ve reached a safe space in her stories, she snaps you back into her twisted reality.
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