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!
4 donut trays
red food coloring
green food coloring
3 small mixing bowls
5 Ziploc bags
medium mixing bowl