People often ask what prompted me to start this blog. After graduating college (where I didn’t have more than a microwave for four years) I began baking constantly. It was around that time that Instagram was really blowing up & I began posting some images of my baked goods on there. People were constantly asking for the recipes so I thought why not just post them online so I can easily send people the recipes. Alas PLSR was born & I’m so very thankful for that! Yet it was way before 2014 that I began baking.
Growing up my Grandma was constantly sending us baked goods or her incredible recipes. I loved recreating them almost as much as I loved visiting her & eating the sweet treats that she freshly baked. Now I know what you’re thinking, everyones grandma can whip up a batch of cookies & everyones happy. Yet my Grandma is different (allow bragging to happen now). One Google search of her name & you’ll yield results from Taste of Home, Pillsbury, & Paul Newman (yup, that famous actor who also has the best salad dressing). Today, I wanted to share one of her most popular recipes with you. Although she didn’t invent it, she did perfect the recipe & now I put my own spin on it. The rainbow cookie is a staple in our house around the holidays (or any chance we can get to have them). They’re beyond delicious & everyone who tries them agrees on that fact. I used the exact same recipe that my Grandma came up with yet instead of placing them in individual baking trays & then combining them, I baked them layer upon layer in a donut tray to achieve PLSRs latest food hybrid: the rainbow cookie donut.
- 1 can (8 ounces) almond paste
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- ¼ cup seedless red raspberry jam
- ¼ cup apricot preserves
- 1 cup (6 ounces) semisweet chocolate chips
- Spray the donut trays with baking spray.
- Place almond paste in a large bowl & cream with butter, sugar and egg yolks until light. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Add into dough, mixing until completely blended.
- Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored.
- Place each dough portion into separate Ziploc bags. Cut a very small piece of the bottom corner of each bag. In 2 separate bags, add apricot preserves to one & raspberry jam to the other. Cut a very small piece of the bottom corner of those bags as well.
- Starting with the green bag, squeeze a small amount of dough into the doughnut tray wrapping around the center. Next repeat using the raspberry jam. Continue that step in the following order: white dough, apricot preserves, & red dough.
- Bake at 350 F for 10-12 minutes.
- Let cool completely.
- In medium mixing bowl, microwave chocolate & stir until smooth. Spread over top layer & allow to harden. Serve & enjoy!
mixing spoon
whisk
baking spray
4 donut trays
measuring cup
red food coloring
green food coloring
3 small mixing bowls
5 Ziploc bags
medium mixing bowl
I definitely need to try this recipe. Thanks!
Yay, so happy to hear that, Ali!! Enjoy! xo
Love these rainbow doughnuts! So pretty and girly!
Thanks so much, Heidi!! They’re delicious too! xo
These look incredible… and delish! I love that you recreated your grandma’s recipe, so sentimental and creative!
xo, Jennifer
http://www.publicistinpearls.com
Thanks so much, Jennifer!! It’s super special to me! xo