Italian Rainbow Cookies (perfect for bridal showers)

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Cookies are the quintessential bridal shower dessert. Yes, of course, you're going to order a cake that says, "Showers of happiness" on it because that's what you do even though, let's be honest, showers of happiness doesn't actually make much sense.

But you get a cake because you get a cake. You also should put out cookies because everyone loves cookies. You can go to a store and pick up a tray of cookies for a gazillion dollars a pound or you can make your own cookies. Personally, I say make them. I have an amazing recipe for Italian Rainbow Cookies that taste exactly like any you'd get out of a bakery up north. They are a little labor intensive, but they're so worth it.

Italian Rainbow Cookies

Keep in mind, these are a two day cookie. You do have to let them sit in the fridge overnight before you put the chocolate on them. So they're not something you can make the morning of before everyone comes over. 

They do keep really well in the freezer (we've kept them there for weeks before), so feel free to make them as early as you need to.

What You'll Need: 

• 4 eggs
• 7oz. almond paste
• 2 sticks butter
• 1 cup sugar
• 2 cups flour
• Red food coloring
• Green food coloring
• 1/4 cup red raspberry jam
• 1/4 cup apricot preserve
• 1 cup chocolate chips

What You'll Do:

Preheat your oven to 350.

Separate your eggs. In a stand mixer, beat the egg whites using the wire whip until stiff peaks form. Set the eggs aside.

Also in the stand mixer, but this time using the flat beater, combine the almond paste, butter, sugar, and egg yolks.

When they're combined, add in the flour. Do half, beat until combined, then add the second half. Combine. Fold in the egg whites.

Separate the batter into three separate bowls. Add eight drops of red food coloring to one and stir until it is combined. Add eight drops of green food coloring to the second and stir until combined. Leave the third as is.

Let the dough rest for about 20 minutes.

Line three 9x13 pans with parchment paper. Spread one dough per pan, trying to make all three as even as possible.

Bake each pan, simultaneously, for about ten minutes, until the ends become golden brown.

Let them cool completely.

Take the green cake out of the pan, and put it on a large piece of foil. Sread the raspberry jam on top of the green cake. You want to make sure it as even as possible. Anything too thick can drip into your cake.

Place the yellow cake on top of the jam. Spread the apricot preserve on top, again, as evenly as possible.

Top with the red cake. Now, with this one, make sure you are putting the top against the jam. That way, the top of the cookie will be the flat bottom of the cake.

Wrap the cookie completely in foil, then put it back into a 9x13 pan. Put your heaviest cookbooks on top of the cookie and refrigerate overnight.

The next morning, melt the chocolate chips. Pour the chocolate on top of the cookie and spread it evenly. 

When the chocolate is completely cooled, cut the cookies into rectangles.

These would be great to put out on a three-tier serving stand. I would suggest a homemade fudge on the top tier, these on the middle tier, and our mint to be chocolate mint muffins on the bottom tier.

BRIDAL BABBLE: Would you make these Italian Rainbow Cookies?

Planning a bridal shower?

Check out this Tips For Throwing The Perfect Bridal Shower.