One Pan Rainbow Cookies
Active Time: 30 minutes
Total Time: 50 minutes
Yield: about 25 cookies
Ingredients
Nonstick baking spray
4 sticks (2 cups) unsalted Zeal Creamery Butter, softened
1 cup granulated sugar (200 g)
7 ounces almond paste
6 large eggs, yolks and whites separated
1⁄4 cup milk
1 tsp almond extract
1 tsp kosher salt
3 1⁄4 cups all-purpose flour
3 food dye colors of your choice
1⁄2 cup raspberry jam
1 cup semisweet chocolate chips
Directions
1. Preheat the oven to 350°F and grease a 9x13 cake pan with baking spray, then line the
cake pan with parchment paper, leaving a 2-inch overhang on the two longer sides.
2. In the bowl of a stand mixer, fitted with the paddle attachment combine the butter,
sugar, and almond paste. Beat on medium until smooth and lump free.
3. Add the egg yolks one at a time, beating on low in between each addition. Add the milk
and almond extract and continue to beat on low until combined. Add the flour about 1⁄2
cup at a time, slowly mixing until combined and scraping down the sides of the bowl as
needed. Transfer the batter to a large bowl and set aside.
4. Clean and dry the bowl of the stand mixer then beat the egg whites on medium high until
stiff peaks form. Fold the whipped egg whites into the batter until smooth.
5. Divide the batter between 3 bowls and color each batter the color of your choice.
6. Evenly spread the first and lightest color of batter into the prepared cake pan. Then
dollop the two remaining colors of batter randomly over top of the first batter. Use a
spoon to gently swirl the dollops around. Use an offset spatula to evenly spread the
batter to the edges of the cake pan. Bake for about 30 minutes.
7. Once cooled, use a fork to poke holes into the cake about 1⁄2 inch apart. Spread the
raspberry jam over top. In a medium bowl, melt the chocolate in the microwave and
spread over top of the cake. Set in the fridge to cool.
8. Once set, use the parchment paper to remove it from the cake pan. Cut into 1x2”
rectangles and serve.