Rainbow Sliced Cookies
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
These fun rainbow cookies with cute clouds may look intricate, but they're much easier to make than they seem. Just pretend you're playing with Play-Doh! Divide the dough into different-sized pieces, tint them with food coloring, and assemble the rainbow. Gel food coloring is recommended, as its colors are more vibrant. Cut the cookies, and once baked, decorate each rainbow with clouds of white icing. A perfect treat for children's parties or Easter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour + extra for working with the dough
- 0.5 tsp baking powder
- 1/4 teaspoon salt
- 220 g unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1/4 teaspoon each red, orange, yellow, green, blue, and purple gel food coloring
- 1 cup white candy melts
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, and powdered sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla extract until fully incorporated. Reduce mixer speed to medium and gradually beat in the flour mixture. Knead until smooth.
- Divide the dough into 6 pieces: 2 large pieces (approximately 200 g each), 2 medium pieces (approximately 140 g each), and 2 small pieces (approximately 80 g each). Tint 1 large piece of dough with red food coloring and the other with orange food coloring, mixing the food coloring into the dough with gloved hands or a silicone spatula. Tint 1 medium piece of dough with yellow food coloring and the other with green food coloring. Tint 1 small piece of dough with blue food coloring and the other with purple food coloring.
- Using gloved hands, roll the purple dough into a 7-inch-long, 3/4-inch-thick rope on a floured sheet of parchment paper; set aside. Using a rolling pin, roll out the remaining pieces of dough on separate floured sheets of parchment paper into rectangles (dusting with flour as needed): blue – 3.5 x 6.5 inches; green – 5.1 x 7.5 inches; yellow – 6.1 x 8.9 inches; orange – 6.1 x 8.9 inches; red – 8.1 x 9.9 inches.
- Wrap the purple rope tightly in the blue dough, maintaining its shape; pinch the seam to seal. Continue wrapping the log with dough: green, yellow, orange, and red. Wrap the entire log in plastic wrap; place in the freezer until the dough hardens, about 1 hour.
- Preheat the oven to 190°C (375°F). Trim the ends of the dough log, then cut it into 2cm-thick circles. Cut each circle in half. Place them on two unlined baking sheets, spacing them 2.5cm apart, and refrigerate until ready to bake, at least 15 minutes.
- Bake one baking sheet at a time until the cookies are set around the edges and golden brown on the bottom, 10 to 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Meanwhile, place the melted candies in a medium bowl and microwave in 30-second intervals, stirring occasionally, until smooth, about 2 minutes. Transfer to a zip-lock plastic bag and snip off the corner. Pipe small clouds at the ends of each rainbow. Let set for at least 5 minutes.
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