Zutaten für Italian Tri Color Cookies Rainbow Cookies
- Almond Paste
- Sugar
- 1 teaspoon almond extract
- Margarine
- 2 large eggs
- All Purpose Flour
- ½ teaspoon salt
- Green Food Coloring
- Red Food Coloring
- Apricot Preserves
- Semisweet Chocolate
- Vegetable Shortening
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Zubereitung von Italian Tri Color Cookies Rainbow Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough into three equal portions. In one portion, stir in the cocoa powder. In another, stir in the almond extract.
- On a lightly floured surface, roll out each dough portion into a 12x8 inch rectangle. If the dough is too sticky, chill for 15-20 minutes.
- Stack the rectangles on top of each other, starting with the plain dough, then the cocoa dough, and finally the almond dough. Gently press together.
- Roll the entire stack into a tight log, about 2 inches in diameter.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat the oven again to 350°F (175°C).
- Once chilled, slice the log into 1/4-inch thick cookies. Place the cookies onto prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let the cookies cool completely on a wire rack before dusting with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
9g
Carbs
4g
