Tri Color Cookies Recipes

Steps:

• 1. Preheat the oven to 350° Fahrenheit.
• 2. Butter three 8-inch square baking pans.
• 3. Line the bottom of each pan with parchment paper and butter the parchment.
• 4. Dust with flour and knock out the excess flour.
• 5. Sift the flour and salt together in a small bowl and set aside.
• 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
• 7. Add the butter and beat on high speed until the mixture is combined.
• 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
• 9. Add the orange zest and beat until combined.
• 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
• 11. Divide the batter among three small mixing bowls.
• 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
• 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
• 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
• 15. Leave the third bowl plain.
• 16. Pour each batter into a prepared pan and smooth the tops.
• 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
• 18. Transfer the pans to a wire rack and cool for 20 minutes.
• 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
• 20. Remove the parchment.
• MAKE THE FILLING.
• In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
• ASSEMBLE THE TRICOLOR COOKIES.
• 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
• 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
• 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
• MAKE THE GLAZE.
• 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
• 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
• 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
• 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
• 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
• 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
• 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

Steps:

• You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
• Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
• Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
• Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
• In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
• Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
• Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
• Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
• Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
• Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
• Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
• Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
• Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
• Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
• If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
• Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

Steps:

• 1. Preheat oven to 350°F and grease 3 (13- by 9- inch) metal baking pans. Line bottom of each with foil and spray with vegetable spray. , 2. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. 3. Beat in flour and salt on low speed. 4. Beat egg whites in another bowl until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. 5. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.) 6. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, about 10 minutes total. 7.Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours. 8. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top. Let stand at room temperature 15 min to set. 9. Cut into small bars and serve.

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated.
• Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough.
• Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section.
• Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark.
• Allow the cookies to cool on a wire rack before serving.