Rainbows

Rainbows

9
DARBYANNE 0

"A 4-colored cookie dough that is shaped into a log and sliced to form rainbows."
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Ingredients

servings 120 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cream the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extracts. Gradually add the flour and salt. Beat at low speed until well blended.
  2. Divide dough into 10 equal sections. Combine 4 sections of he dough with red paste-type coloring until smooth. Combine 3 sections of the dough with green coloring until smooth. Combine 2 sections of the dough with yellow coloring until smooth, and combine remaining dough with blue coloring. Wrap each section of dough in plastic wrap and refrigerate for 30 minutes.
  3. Shape blue dough into an 8-inch log. Shape yellow dough into 8x3-inch rectangle; place on waxed paper. Place blue log in center of yellow rectangle and fold yellow edges up around blue log, pinching to form seal. Roll to form smooth log. Roll green dough into 8x5-inch rectangle. Place yellow log in center, pinch edges of green to seal; roll smooth. Roll red dough into 8x7-inch rectangle. Place green log in center, pinch edges of red to seal and roll smooth. Wrap in plastic wrap and refrigerate 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  5. Cut log in half length-wise. Cut each half into 1/4 inch slices. Place slices 1 inch apart on prepared baking sheets.
  6. Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes. (Do not brown.) Cool on cookie sheets 1 minute. Remove to wire racks and let cool completely. Pipe small amount of white frosting on bottom corner of each cookie to resemble a cloud. Sprinkle with yellow decorating sugar. Let stand until frosting is set.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

Fun to make! To make sure I got even portions of dough, I weighed the whole batch and then divided it into 10 parts. When it was time to roll the dough out, I cut pices of paper for patterns. ...

Most helpful critical review

Sort of disappointing. Flavor was not bad, but they were a pain to make. Not worth the effort in my opinion.

Fun to make! To make sure I got even portions of dough, I weighed the whole batch and then divided it into 10 parts. When it was time to roll the dough out, I cut pices of paper for patterns. ...

I made this recipe for St. Patrick's Day using 7 colors instead of four. I used a slightly different recipe - 1/8 tsp salt, 1/2 c butter, 3/4 tsp vanilla, 1/4 tsp almond, and I think a key is ad...

Sort of disappointing. Flavor was not bad, but they were a pain to make. Not worth the effort in my opinion.

I followed the recipe exactly but found the dough too wet to handle, I had to add a lot of flour to form the rainbows which affected the flavor. Having said that, the idea to make the rainbow ...

My kids just loved this recipe. I made it for my son's preschool party. I found that if I put the dough in the freezer I didn't have to wait quite as long to prepare this.

Very colorful! I divided the dough by rolling it into a 10 inch log. Using a ruler, I cut the log into four parts: 4 inches, 3 inches, 2 inches and 1 inch.

This was so much fun! The whole family got invoved to make this recipe. I followed exactly, I did find it much easier to roll the dough out on wax paper and then use the paper to help roll it in...

Maybe I am just "culinarily-challenged" but I found this to be difficult. I couldn't split the dough up in the right amounts, so my layers were uneven. Good thing they were for a 4 year old's ...

I made these with my 6-yr-old and besides a slip-of-the-hand that probably doubled our almond extract, we followed the recipe exactly. The dough was the perfect firmness to work with and they w...