The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 24, 2009
excellent amke sheets approc 1/3 inch thick. just fab recipe
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 23, 2009
These cookies are great but are very hard for a new baker to make. The whole idea of lining the pans with paper sounds great but the batter must be spread thin and it's nearly impossible to do. I would stick with almond paste because the moistness level it offers matches what the cookies are meant to be at. Without a doubt you need to add almond extract.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 19, 2009
Rainbow cookies have been my favorite since I was a little girl. Never in a million years did I think I would be able to make them as good as I find in the bakery but this receipe is it. I cant make enough to keep them in the house with the kids and my family requests them everytime there is a family party or get together. They have actually passed up bakery bought that others have brought to eat these! I did take the advice of others on here and add the almond extract and to use butter and heavy cream with the semisweet chips it does make a big difference. I let my kids pick crazy colors for the food coloring so they can have fun with them too though. One other thing I do is make two trays. One for the kids and one for the adults. I coat the adults cookies with Grand Marnier before adding the chocolate and they taste great! I also go to the dollar store and buy little gift boxes and line them with wax paper, fill them with these cookies to give to the kids teachers as gifts.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2009
Very Similar to the store bought Rainbow Cookies in NY! Although I still think the ones in NY are better! I used a whole Jar of Raspberry Preserves, It looks like a lot but the cakes soak it in and it thins out. You MUST let these sit in the fridge for a couple of days in an airtight container, as with most italian food these get better in time as all the flavors mingle. Also, I did 1/2 of the chocolate and it was still a little to thick. Will make again but will use less chocoalte topping. Thanks for a great recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 30, 2009
I love this cookie !!!I add 1 tsp of almond extract ,I double the recipie because is too thin for a 13x9 pan!!! I dont want my cookie fall apart !!I put just rasberry jam for filling.I melt the chocolate and cut when is almost firm so they dont break ,Thank you for the recipie
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by michele

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 21, 2009
These turned out great. I didn't have any almond paste, and the grocery store does not offer any, so I made the recipe exactly as is without it...and they came out fantastic. I also did not cut the melted chocolate chips with anything. The trick to cutting without breaking is to cool it enough to keep its form, but not enough to break. You can finish cooling them after you cut them. I tried to add butter and cream to make it smooth, and it came out clumpy...so I used THAT chocolate to make fudge and finished off the cookies with straight melted chocolate chips. I'm the one that takes cookies and such to work and everyone absolutely loves them. My family and friends all gave this one a 5 star thumbs up. Just to clear a few things up...you don't HAVE to use the jam on the recipe. I used strawberry jam on both layers and it was great. Next time, I may use lemon pie filling. Another would be to add different extracts to each layer (strawberry, vanilla and chocolate for a neopolitan cookie)...with the chocolate layer colored brown of course. You can use icing (powder sugar w/water) to bind the layers. The possibilities are pretty wide.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Vermontville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 1, 2009
I will never use this recipe again. If you have purchased these cookies from a bakery you would agree that they are not the same.The cookies are dry and have no taste. The chocolate comes out too dry and sticky. I don't knw how so many people have given it good reviews.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 23, 2009
Loved these. :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 17, 2009
This recipe is AWESOME!!!! I personally don't like the taste of rainbow cookies but everyone who has tried my rainbow cookies LOVEEEEEEEESSSSS them!!! I highly recommend this recipe! I will use it forever!!! My only question is if I only put chocolate on the top then it is 6 layers (although the cookie is commonly referred to as a 7 layer cookie). I would like to know how to get it on the bottom and top without running the look!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 20, 2009
I also used the filling instead of paste; regardless, the recipe is awesome!!! Nothing but compliments. Thanks so much!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by dmfitz00

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 2, 2009
This recipe is very good. I've made them twice. However, there are a couple of things that I changed the second time around. First off, instead of the 4 eggs, I used 1/2 cup of egg substitute such as Eggbeaters or Quick egg. This helped tremendously in making the dough more "spreadable". I also added a tablespoon of almond extract which should actually be a necessary step in this recipe. Aside from that, I melted the butter with 1/4 cup heavy cream and 2 tablespoons butter. When it was ready to be spread, I used 3 8X8 square pans. There is really not much batter for the 13X9 which the recipe calls for. Good recipe overall! Thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA
Living In: Towson, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 30, 2009
I have wanted to make rainbow cookies for years and finally tried it with this recipe. They came out good and people liked them. Next time I will try the almond paste & extract in hopes of a moister cookie. Spreading the batter was a challenge. I cut the loaf into six logs and then poured the chocolate. I used the heavy cream and butter and they cut nicely.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Photo by xo27
Reviewed: May 16, 2009
Great recipe!! I recommend this one. I made it for my first time on Thursday (well, I started the process Thur, finished Friday) & it is Sunday now & im making my 2nd batch. Followed other reviewers & added almond extract (about 1/2 tbsp) and used 8oz Almond Filling. Spreading it into the pans is, like another reviewer said, difficult & calls for patience but NOT impossible. It all depends on how patient you are & how even you want them to turn out. Mix the chocolate chips w/ heavy cream & butter & it spreads nicely...I used Ghirardelli. Came out great. THANKS for this recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by xo27

Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Bridgewater, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Photo by Eric M
Reviewed: Apr. 11, 2009
This is one of my family's favorie cookies. I make them for Christmas and this year, I put an easter spin on them. I have uploaded a picture. Instead of green, white, and red, I made yellow, green, and purple. A couple of recommendations: You do not need to seperate eggs as recipe suggests (add them all in together at once), add 3/4 tablespoon almond extract (the real stuff not imitation), you only need raspberry preserves, spray the pans with a little spray oil or use some butter then put the parchment paper in the pan (this keeps the paper from moving around when you are spreading the dough, and get a large quantity of almond paste online (you will make this recipe a lot and it is a lot cheaper www.nutsonline.com). This recipe goes together fairly quickly but after the cookies are baked, that is where all the extra time is needed. I will usually start these three days before I need them. One day for the baking and building the layers, one day for speading the chocolate and cutting them up, and one day for letting them rest and allow the jelly to moisten the cake. One the third day you are ready to eat. I use a half-sheet pan and double the recipe. These cookies do not last very long in my house.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Eric M

Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA
Living In: Abingdon, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 2, 2009
I made this recipe twice last night to double it and the second time came up with an easy way to blend the almond paste. I cut it into chunks and put the almond paste and the sugar into my blender. The almond paste and sugar were pulverized and mixed. It worked wonderfully and VERY quickly. No chunks of almond paste at all. I also added almond extract. They were wonderful thanks! I took a tip from a friend and greased the pans then put parchment paper in the pans and then greased the parchment paper. No breaking and they came out of the pans easily.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 28, 2009
My son, Jeff has now made 2 batches of these cookies. They are incredible and he makes it look so easy to make. My problem is, I can't stop eating them!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 9, 2009
Sooo good!!! Just like some other individuals, I am from NY where I would purchase these cookies. No one has heard of them in Texas! They are delightful!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 15, 2009
I'm not a baker at all but I made these for the kids and now I'm a super hero. It was pretty easy to do and it came out great. The only thing I added was a little colored sprinkles on top..
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 6, 2009
This recipe is fantastic. I followed other member reviews and didn't separate the eggs and added a tsp. of almond extract. I also used the almond filling instead of paste. My husband was a big fan of the filling because you would sometimes get a little crunchy piece of almond in the cookie. I have never been a fan of these cookies, but I tried one and I am now hooked. My husband said they were better than the ones he has had from a bakery. And requested that I now make a batch for every holiday and just change the colors of the layers.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Lindenhurst, New York, USA
Living In: West Islip, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 27, 2008
have prepared this recipe many times - a family favorite - I only use seedless raspberry jam for the fillings. Also to save time, I have used a yellow cake mix (not butter recipe) and it has worked well.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 124) reviews

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?