Reviewed: Dec. 20, 2011

LOVE LOVE LOVE these cookies!!! I only make them at Christmastime because they're so much work. I make a double batch! I use either the apricot jam or Raspberry Preserves...SOOO GOOD!!!!!

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Reviewer:

pegvg

Cooking Level: Intermediate

Living In: Hamburg, New Jersey, USA

Reviewed: Dec. 18, 2011

These are wonderful! I made them to give in goodie bags for Christmas. I followed the recipe and they turned out great! I scored the chocolate before it hardened all the way and had no trouble with it cracking. I will make these again!

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3 users found this review helpful

Reviewer:

tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Dec. 17, 2011

This was my late mother's signature cookie. I made it for the first time today and it is wonderful!

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Reviewer:

LIZANDJUAN

Reviewed: Nov. 28, 2011

These were absolutely delicious. I love rainbow cookies and I will definately be making this recipe again and again. They were a little time consuming but well worth it and because its a 13x9 pan i got a ton of cookies out of it. I added a little butter to my chocolate when melting it and it made it a little softer to cut and didn't crumble. I baked each cookie in a greased foil pan and skipped the wax paper and they all came out of the pans fine.

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Reviewer:

Punkin09

Reviewed: Sep. 26, 2010

Excellent recipe! These cookies are my favorite and I haven't been able to find them since moving to FL. I halved the recipe which yielded 30 cookies. In regards to the jam, I thought it called for far too much. You only need to finely coat each layer. I used a total of 1/4 cup + 2 tablespoons. For the full recipe I would use anywhere between 1/2 to 3/4 cup. If you find that your chocolate is too thick, add a little veggie oil and it will be much easier to work with without the taste being compromised. I used 1/2 cup of mini chocolate chips and that was a perfect amount to spread. Coat with chocolate sprinkles to make them truly authentic. AEMAZA has the right idea when it comes to cutting the cookies. The cut is much cleaner/nicer when placed upside-down! Thanks Elaine!

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5 users found this review helpful

Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Apr. 19, 2009

My family loves these and this recipe is wonderful....especially since it makes a 9X13 pan rather than an 8X8 or 9X9. I've made these for different occasions and varied the traditional colors to match the holiday or theme. You will not be disappointed. I also find that cutting the bars upside down, with the chocolate side down is MUCH easier.

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12 users found this review helpful

Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Jan. 24, 2008

Great recipe, used it for last year's Mardi Gras Potluck at work tinted the layers green, purple and gold. Moist and tasty. I'll switch to almond filling or gourmet fresh ground nut butter from the grocery store. Mac nut paste maybe ....

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Reviewer:

Kell

Reviewed: Feb. 22, 2007

Perfect recipe! If you follow it to a T, you'll get the most wonderful, rich, moist Rainbow Cookies you can imagine!

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Reviewer:

Melody

Cooking Level: Intermediate

Home Town: North Babylon, New York, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 28, 2006

I love this recipe. If you like Venetians there is no other recipe to use. I use more food coloring gels instead of the liquid food coloring. It make a brighter cookie. It just adds so much color to any cookie tray!

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Reviewer:

JerseyGirl

Reviewed: Feb. 12, 2004

Very beautiful pastel layers and excellent flavor. I had trouble cutting the bars, however, because the chocolate kept cracking and breaking. Next time I would use a thinner chocolate layer. I will make these again.

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4 users found this review helpful