![]() I can pass up most sweets, but these are my downfall. I could eat an entire batch of these cookies by myself- they are that good. As soon as they just barely start to brown,they are ready to come out,monitor them every minute after 10mins. It makes it much easier to turn them out after baking.6. Spray the pan and the parchment paper itself. You need far less than you would think.5. 4.If you use too much jam, the layers will slide apart. Use a serrated knife or a very sharp knife to cut them. Many uneven layers resulted in this tip and it works amazingly well. The liquid food coloring thins the dough too much and the gel changed the outcome completely. Over the years I have made these, I have a few VERY important tips- 1. These are the perfect rainbow cookies and everyone I know demands these for the Holidays. I also only add the chocolate layer on one side-same taste and a more substantial layer of chocolate. To avoid the difficulty of cutting the hardened chocolate layer, add 1/2 cup of heavy cream so that it stays a bit softer and therefore easier to cut and bite into without breaking in pieces. They turn out beautifully without separating the eggs and instead just beat the batter a bit longer to aerate it. I did 2 inch by 1 inch rectangles like I've often seen in NYC. I did as many others have mentioned and added a couple tablespoons each of milk and softened butter and used a serrated bread knife to cut. I also weighed the 3 batters to make sure they were even. minor changes: I used gel food coloring and gently folded into the batters. I think the next time I make it, I will not weigh down the layers too much and see if that will result in a higher layer cake. Both times resulted in the same height of the cakes - the layers were all very thin (about 1/4 inch high for each layer). Another thing to note is that the first time I made it I separated and whipped the egg whites, but this time I followed other commenters with not separating the eggs and beating it till light and airy. I think it may be that I was baking it longer because the edges were not browned. However, the cakes were a bit on the dry side. Surprised at how delicious these were when I finally cut them and bit into one. Transferring cakes from paper can be tricky as the cake is a little fragile. I also used 9x13 rimmed cookie sheets as well as a 9x13 pan-the cookie sheets were the way to go. Couple of things: I used parchment as the first layer with the waxed paper resulted in smoking, burning wax paper. ![]() I cut this recipe out of Gourmet in 1999 and made them for the first time this year. For thick layers, I start with 15 mins and check and rotate frequently. For baking time, I’ve always needed another minute or so than what’s listed for the thin layers. One recipe works well making either 6 thin layers or 3 thicker 1/2” layers. Everyone now requests Rainbow Cookie birthday cake! I use my kitchen scale to evenly divide up the batter. So now I make these all the time! But I bake them in 9” round cake pans and then assemble as a whole cake. We love rainbow cookies and I never realized how easy they were to make. ![]()
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