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

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

  • Cut log in half length-wise. Cut each half into 1/4 inch slices. Place slices 1 inch apart on prepared baking sheets.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

120.3 calories; 1.2 g protein; 17 g carbohydrates; 18.4 mg cholesterol; 61 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/04/2003
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 put the paper under wax paper and then rolled the dough to cover the paper. I put the log of dough in the freezer to hasten chilling. Then I cut them into slices and then cut the slices in half. I thought this was easier than trying to cut the log in half before slicing. These were much easier to make than I had imagined. Read More
(11)

Most helpful critical review

Rating: 3 stars
12/22/2002
Sort of disappointing. Flavor was not bad but they were a pain to make. Not worth the effort in my opinion. Read More
(4)
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/04/2003
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 put the paper under wax paper and then rolled the dough to cover the paper. I put the log of dough in the freezer to hasten chilling. Then I cut them into slices and then cut the slices in half. I thought this was easier than trying to cut the log in half before slicing. These were much easier to make than I had imagined. Read More
(11)
Rating: 5 stars
05/31/2012
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 adding 1 1/2 tsps baking powder. (All other ingredients as listed bake 8-10 min.) With this recipe the dough is ready to handle and shape without refrigeration. Once the log is formed wrap in plastic wrap and freeze for one hour then cut the log into 1/4" slices with a sharp knife. Cut each slice in half making perfectly shaped rainbows. (See my3 pictures.) I made a double batch. The almond flavor was delicious and everyone who tried these cookies loved them. (Which was a lot of people since I made 9 dozen!) I was very pleasantly surprised at how well I was able to mold the dough. I was worried that I would get lumps on one side as the photo on the recipe shows but all 7 of my layers were perfectly smooth and did not show the seams of the colors at all. I did not pinch the layer together as the directions suggest but gently pressed them until they didn't pull apart any more. These took several hours to put together (maybe 8 because of all the layers) but I was aware of the amount of work it would take before I started. I still give this recipe 5 stars. 108 cookies for all my time wasn't a bad return and they were each perfectly gift-able and absolutely delicious. I intend to make them every St. Patrick's Day as a tradition for my family and friends. Read More
(7)
Rating: 3 stars
12/21/2002
Sort of disappointing. Flavor was not bad but they were a pain to make. Not worth the effort in my opinion. Read More
(4)
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Rating: 3 stars
08/16/2006
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 pattern was great and I will use that again with my own biscuit recipe. Read More
(3)
Rating: 5 stars
08/29/2002
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. Read More
(3)
Rating: 5 stars
04/17/2014
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. Read More
(3)
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Rating: 4 stars
03/14/2008
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 into the log (this way the dough didn't break & crack) The recipe did take a bit long to prepare with all the refriderating-so after the log was made we keept in thr fridge overnight to bake the next day that worked really well I can see if it wasn't well chilled how it could be very messy! Read More
(2)
Rating: 3 stars
08/29/2002
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 birthday party. They didn't care in the slightest. Read More
(2)
Rating: 5 stars
02/28/2012
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 were nice soft cookies- even the next day. Read More
(1)