Comments on: Rainbow Cookies

By: rainbow riches

rainbow riches — Sat, 24 Jul 2010 20:54:23 +0000

Sigh….tongues are dwelling already because im addicted cookies and chocolates!

By: Nick

Nick — Mon, 24 Mar 2008 13:24:06 +0000

These are by far my favorite cookies as well. The problem is they are always so expensive. They are also uncommon, I feel like a lot of people don't know what they are anymore. It sure seems like a lot of work to make though, I'd probably just buy them. Although homemade must be divine, I'd rather not have several trays of the delights sitting around! Thanks for sharing. - The Peanut Butter Boy

By: jcherry

jcherry — Tue, 22 Jan 2008 15:37:11 +0000

I’ve made these many times and agree that they are very very difficult. I liken them to baking a scratch pie. While you’re doing it, it’s a pain, but the first bite makes it all worthwhile.

Suggestions to curb the cursing:

1: when you’re cutting the cookies (after the choco’s on top), heat the knife. I’ve tried serrated, filet, boning, and chefs knives. A hot chef works the best. Just have a pan of boiling water nearby and dip it into the pot. Alternately- soak a towel in water and nuke it until really hot. Place the knife in the folds (you did prefold, right?) between cuts. It wipes the knife and heats it at the same time.

2: If that’s too much- once the choco hardens, somehow invert the sheet so that the choco’s the last thing you cut through. No need to heat the knife for this step-

Hope that helps any fellow rainbow cookie cursers (and eaters)

By: Danielle

Danielle — Mon, 21 Jan 2008 19:03:48 +0000

Yvo – I can’t believe you remember that! That’s awesome. I’m glad somebody got it, and extra glad that it was you.

Dana – You should!

Cakespy, Annemarie – I love how nostalgic they are for so many people.

StickyGooeyCreamyChewy – Awesome.

By: StickyGooeyCreamyChewy

StickyGooeyCreamyChewy — Mon, 21 Jan 2008 04:28:44 +0000

My mom makes these at Holiday time each year. They’re one of my favorites too. She makes them the Italian way, but since my husband is Hungarian, your way would fit right in at our house!

By: Annemarie

Annemarie — Sun, 20 Jan 2008 22:55:08 +0000

Ah, these bring back memories. My friends and I used to gorge ourselves whenever going to little Italy, and after one of us found a recipe for these cookies it became a ritual amongst us to make these for our parties and trade-off who would bake them. Haven’t made them in years, but it may be time again…

By: Cakespy

Cakespy — Sun, 20 Jan 2008 03:23:28 +0000

Oh my goodness! I grew up in New Jersey and *love* these cookies, such a part of my childhood. Thank you for the memory!!

By: Dana

Dana — Thu, 17 Jan 2008 17:06:13 +0000

I’ve never had these, but I recently saw a recipe for them in Sherry Yard’s new book and marked the page. I’ll have to make them soon!

By: Yvo

Yvo — Wed, 16 Jan 2008 20:51:03 +0000

The Princess Bride reference, Danielle- f*cking awesome. Even more awesome is- and forgive me for being a teensy bit weird for remembering this- the memory of us talking about Princess Bride, oh, over 10 years ago, in shop class, and you telling me that the movie was nowhere NEAR as fantastic as the book (which I’ve still yet to read; argh). And undoubtedly has an unhappy ending. Haha. I almost spit out my tea when I read “Never get involved in a land war in Asia.” Thank you.

By: Danielle

Danielle — Wed, 16 Jan 2008 12:58:08 +0000

deb – They keep so well, you can just vow to mail most of them off to distant friends.

linda – Also, I’m told tempering machines are really slow.

katy – They’re more time-consuming than difficult, and they’re not even so time-consuming. The trick is finding a few days where you can plan in advance to have the time you need for all the steps.

brilynn – You should! Next time we do a package exchange I’ll have to mail you some.

RM – Heheheh.

McAuliflower – It’s so true. I really am.

peabody – Yeah!