Before I delve into the recipe for these incredible rainbow cookie doughnuts, let's pause for a bit of storytime. People often ask what prompted me to start writing about food. After graduating college (where I didn’t have more than a microwave for four years), I began baking constantly. It was around that time that Instagram was really blowing up, and I began posting some images of my baked goods on there. People were constantly asking for the recipes, so I thought why not just post them online so I can easily send people the recipes? Alas, my blog Public Lives, Secret Recipes was born, and I’m so very thankful for that. Yet it was way before 2014 that I began baking.
Growing up, my grandma was constantly sending us baked goods or her incredible recipes. I loved recreating them almost as much as I loved visiting her, and eating the sweet treats that she freshly baked. Now, I know what you’re thinking — everyone's grandma can whip up a batch of cookies, and everyone's happy. Yet, my grandma is different (allow bragging to happen now). One Google search of her name, and you’ll find results from Taste of Home, Pillsbury, and Paul Newman (yup, that famous actor who also has the best salad dressing). Today, I wanted to share one of her most popular recipes with you. Although she didn’t invent it, she did perfect the recipe, and now I put my own spin on it. The rainbow cookie is a staple in our house around the holidays (or any chance we can get to have them). They’re beyond delicious, and everyone who tries them agrees on that fact. I used the exact same recipe that my grandma came up with, yet instead of placing them in individual baking trays and then combining them, I baked them layer upon layer in a doughnut tray to achieve PLSR's latest food hybrid: the rainbow cookie doughnut.
- 1 can (eight ounces) almond paste
- 1 cup butter, softened
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot preserves
- 1 cup (six ounces) semisweet chocolate chips
- Spray the doughnut trays with baking spray.
- Place almond paste in a large bowl, and cream with butter, sugar, and egg yolks until light. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Add into dough, mixing until completely blended.
- Divide the dough into three portions (about one and one-third cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored.
- Place each dough portion into separate Ziploc bags. Cut a very small piece of the bottom corner of each bag. In two separate bags, add apricot preserves to one, and raspberry jam to the other. Cut a very small piece of the bottom corner of those bags as well.
- Starting with the green bag, squeeze a small amount of dough into the doughnut tray wrapping around the center. Next, repeat using the raspberry jam. Continue that step in the following order: white dough, apricot preserves, and red dough.
- Bake at 350 degrees for 10 to 12 minutes.
- Let cool completely.
- In a medium mixing bowl, microwave chocolate, and stir until smooth. Spread over a top layer, and allow to harden. Serve, and enjoy!
For more ideas, check out Bustle on YouTube.
Images & Recipe: Public Lives, Secret Recipes