Rainbow Slice-and-Bake Cookies
Yield: about 36 cookies
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter (2 sticks) at room temperature
  • ¾ cup granulated sugar
  • ¾ cup powdered sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ¼ teaspoon each red, orange, yellow, green, blue and purple gel food coloring
  • 1 cup white candy melts
  1. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, granulated sugar and powdered sugar on medium-high speed for 2 minutes, or until light and fluffy. Add the egg yolks and vanilla then beat to combine. Gradually add the flour mixture on low speed until just combined.
  2. Divide the dough: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 of the large pieces of dough red and tint the other one orange. Use a rubber spatula (so it doesn’t stain) to work the food coloring into the dough. Repeat with yellow and green for the 2 medium pieces of dough. Repeat with blue and purple for the 2 small pieces of dough.
  3. Lay a piece of plastic wrap, about 12 inches long, on a clean work surface. Take a large piece of wax paper, about 12 inches long, and lightly flour it. Put on gloves so you won’t get food coloring on your hands and so you can easily move from one color to the next. On the floured wax paper, roll the purple dough into a 7-inch log. It will be about ¾-inch thick. Set aside on the plastic wrap. Brush any purple dough off your gloved hands or the wax paper; dust with more flour if needed.
  4. Use a rolling pin to roll out the blue dough on the wax paper into a rectangle, roughly 3½ inches by 7 inches. Place the purple log on the edge of the blue rectangle and use the wax paper to help you tightly roll it around the purple log, lightly pinching the seam where the 2 long blue edges meet. Set the log back aside on the plastic wrap. Brush any blue dough off your gloved hands, the wax paper or the rolling pin; dust the wax paper with more flour if needed. Repeat for the remaining colors, in these sizes and in this order: green 5 inches by 7½ inches; yellow 6 inches by 8 inches; orange 7 inches by 8½ inches; red 8 inches by 9 inches. Wrap the plastic wrap around the whole log then refrigerate for 8 hours or overnight or place in the freezer for 1 hour.
  5. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
  6. Cut the ends off of the log. Slice into ⅜-inch thick rounds then slice each round in half. If any of the cookies have a slight gap between the layers in spots just gently press them together. Place the rainbow cookies about 1 inch apart on the prepared baking sheets then place them in the fridge for at least 15 minutes. This helps prevent spreading when they bake.
  7. Take one pan out of the fridge and bake the cookies for 10-13 minutes. The cookies will be just set around the edges. When you take them out of the oven, if the bottoms of the rainbow have puffed out a little, carefully use a spatula to help press the bottom of the cookie to be flat. You have to do this while they’re right out of the oven because once they cool their shape will be set. Let the cookies cool on the pan for 5 minutes then transfer to a wire cooling rack to cool completely. Remove the second baking sheet from the fridge and repeat the baking and cooling instructions.
  8. Once the cookies are completely cooled, melt the candy melts in a microwave safe bowl for 30 seconds, stir, then continue microwave and stirring in 20 second intervals until smooth. Place the melted candy melts into a pastry bag fitted with a small round tip or in a resealable plastic bag with the corner snipped. Pipe the little clouds on the ends of each rainbow cookie then let set for at least 5 minutes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/03/15/rainbow-slice-and-bake-cookies/