OMBRE RAINBOW COOKIES
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Provided by Alison Roman
Categories Bon Appétit Christmas Kid-Friendly Dessert Cookies Apricot Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 96
Number Of Ingredients 11
Steps:
- Place racks in upper and lower thirds of oven and preheat to 350°F. Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5-8 minutes.
- Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2 1/4 cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)
- If making matcha cookies, mix 4 drops green food coloring and 1/2 tsp. matcha into batter in first bowl. Mix 3/4 tsp. green food coloring and 1 1/2 tsp. matcha to batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)
- If making raspberry cookies, pulse raspberries in a food processor to create a fine powder. Mix 4 drops red food coloring and 1 1/2 tsp. raspberry powder to batter in first bowl. Mix 3/4 tsp. red food coloring and 1 Tbsp. plus 1 1/2 tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)
- Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12-15 minutes. Let cakes cool completely in pans.
- Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam evenly over top. Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam. Remove darkest-colored cake from its pan, peel away parchment paper, and place on top. Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.
- To make cookies, trim edges to square off; about 1/2" on each side should do it. Then, using a serrated knife, cut cake crosswise into 1 1/2"-wide strips (you should have 8 total). Cut strips crosswise into 3/4"-thick pieces.
- Do Ahead
- Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.
ITALIAN RAINBOW COOKIES
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
OMBRE COOKIES
We mixed plant-based food dyes (yellow from turmeric and red from beets) into buttercream to top these painterly sugar cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Time 2h35m
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. With an electric mixer, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, at least 20 minutes, or place in a resealable plastic bag and freeze up to 3 months (thaw in refrigerator overnight before using).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one disk of dough; let stand 5 to 10 minutes, then roll it out 1/8 inch thick between two sheets of lightly floured parchment, dusting with more flour as needed. Cut out shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, refrigerate 10 minutes.) Reroll scraps; cut more shapes. Repeat with remaining dough. Bake, rotating sheets halfway through, until edges are golden, 10 to 18 minutes (depending on size). Let cool completely on wire racks.
- Place 1/2 cup buttercream in each of four small bowls. For the bright-pink color, add 1/4 teaspoon Berry food color. For the bright-red color, add 1/4 teaspoon Berry and 1/8 teaspoon Sunflower. For the bright-orange color, add 1/4 teaspoon Sunflower and a pinch of Berry. For the bright-yellow color, add 1/4 teaspoon Sunflower. Let stand 10 minutes before using to allow dyes to fully saturate.
- Frost a few cookies using an offset spatula, then add a couple of tablespoons of white buttercream to each bowl to lighten the colors. Continue frosting cookies, then adding more white buttercream to achieve an ombre effect. Reserve remaining buttercream for another use.
RAINBOW COOKIES
Moist, mellow, and full of almond flavor.
Provided by Penney
Categories Desserts Cookies Bar Cookie Recipes
Time 10h30m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
- In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
- Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
- Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
- Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g
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OMBRé RAINBOW COOKIES RECIPE | BON APPéTIT
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- Place racks in upper and lower thirds of oven and preheat to 350°. Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5–8 minutes.
- Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2¼ cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)
- If making matcha cookies, mix 4 drops green food coloring and ½ tsp. matcha into batter in first bowl. Mix ¾ tsp. green food coloring and 1½ tsp. matcha to batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)
- If making raspberry cookies, pulse raspberries in a food processor to create a fine powder. Mix 4 drops red food coloring and 1½ tsp. raspberry powder to batter in first bowl. Mix ¾ tsp. red food coloring and 1 Tbsp. plus 1½ tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)
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- Step 1Preheat the oven to 350° with oven racks in the upper and lower third. Lightly grease 3 9-by-13-inch baking pans or quarter sheet pans (9-by-13-inch) with nonstick baking spray; line the bottoms with parchment paper.
- Step 2Beat the butter and 1 3/4 cups of the sugar on medium speed until well combined in the bowl of a stand mixer fitted with a paddle attachment, about 3 minutes.
- Step 3Beat the egg whites with a handheld mixer on medium-high speed until foamy in a large bowl, about 30 seconds. Continue beating, gradually adding the remaining 1 1/2 tablespoons of the sugar, and beating until the stiff peaks form, 1 to 2 minutes.
- Step 4Fold one third of the egg whites into the batter with a rubber spatula, until just combined. Fold in the remaining egg whites just until the batter is smooth and fully combined.
- Step 5Divide the batter evenly among 3 medium bowls. Add 3 to 4 drops of red food coloring to the first bowl, 3 to 4 drops of green food coloring to the second bowl, and leave the third bowl white.
- Step 6Spread each batter in the prepared baking pans, keeping colors separate. Bake until the cakes are set and dry on top, 14 to 16 minutes. Cool the cakes completely in the pans, about 30 minutes.
- Step 7Turn the green cake layer out onto a parchment paper-lined baking sheet; peel off parchment paper on the bottom side of the cake and discard. Spread top of the cake evenly with 1/3 cup of the jam.
- Step 8Unwrap the cake. Place chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining.
- Step 9Spread about half of the melted chocolate evenly over the top of the cake. Refrigerate until the chocolate is set, about 30 minutes.
- Step 10 Invert the cake onto a cutting board and discard the parchment paper. Remelt the remaining chocolate in 15 second intervals until smooth. Spread the chocolate evenly over the top of the cake.
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