Rainbow Cookies


¾ cup (1-1/2 sticks) margarine, softened
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 cups flour
¼ teaspoon baking powder
12 maraschino cherries, finely chopped
¼ cup toasted walnuts, finely chopped
¼ cup semisweet chocolate chips, melted

Preheat oven to 375 degrees. Cream together margarine and sugar. Add egg yolks and vanilla and beat until well blended. On low speed, add flour and baking powder and mix until just combined. Divide dough into thirds. Mix 1/3 dough with the maraschino cherries. Mix another third with the walnuts and the last third with the melted chocolate. Refrigerate for about 10 minutes. Divide each piece of dough in half and roll into 10 to 12-inch rope. Place all 3 colors of dough side by side and press together. Refrigerate another 10 minutes, then roll dough into a rectangle. Cut crosswise into cookies and place on parchment or silpat-lined baking sheet (to purchase silpat mats please go to our shop). Repeat with remaining dough and refrigerate for yet another 10 minutes. Bake for 13 minutes. Cook 5 minutes on cookie sheets; then transfer to wire rack to cool completely.

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