Italian Rainbow Cookies & Squash Stuffing!

As we have for the past couple of years, Gabriel Malor from Ace O’Spades HQ and I are exchanging Thanksgiving recipes. This year, Gabriel is featuring a delicious-sounding Squash Stuffing.

Gabriel notes that last year, we had our dishes reversed, with me looking for new veggie recipes while he was looking for the sweets. That stuffing recipe really does sound swell! I’m a sucker for sour cream!

What’s nice about doing this–aside from the inter-blog sharing–is that these sorts of posts inevitably lead to people putting a few of their own recipes in the comments section, and that becomes fun and inspiring!

Since this Thanksgiving I am in charge of dessert and fruit salad, I am going to repost a recipe that is both scrumptious and personally meaningful:

I made my Rainbow cookies for S about a month ago, when he could still manage a taste (they are very rich). They’re a bit of work, so when you make them for someone, it is another way of saying, “I love you.” In my family, at least, everyone knows that if I have made the cookies “just for them,” (for a birthday or Communion of something) they are packed with love and meaning.

Anchoress’ Italian Rainbow Cookies

1 cup butter (2 sticks) softened
1 cup sugar
4 large eggs, separated
8 oz almond paste. Not ‘almond flavored’ paste, which is an abomination. Almond PASTE.
1 teaspoon almond extract
2 cups sifted flour
red, yellow and green food colorings
1/4 cup raspberry jam or preserves without seeds. WITHOUT seeds. Use seeds, you ruin it.
1/4 cup apricot preserves
1 12 oz bag Nestles Tollhouse Morsels. NESTLES. I know I’m a nag, but NESTLES.

13x9x2 inch pans, pastry parchment or greased waxed paper

In electric mixer, blend almond paste, butter, sugar, yolks and extract til fluffy. Slowly stir in flour.

In another bowl, beat egg whites until soft peaks form. Fold meringue into paste mixture. It’s sort of glue-y.

Separate mixture into three bowls (approximately 1 1/3 cups of batter in each) then dye each batch a different color.
(One red, one green, one yellow)

Spread mixture onto parchment (or greased waxed paper) using back of spoon to even it out as best you can.

Bake each sheet seperately at 350 for 12 minutes.

Remove and let cool.

Spread raspberry on green cake. Top with the yellow cake. Spread apricot on yellow cake, top with red cake. Cover with wax paper or plastic and refrigerate overnight with a heavy book on top of it. I like to use my old Anatomy/Physiology textbook.

In morning, melt the entire bag of chocolate morsels (in double boiler or microwave, but watch it closely in the microwave; don’t overheat). Spread melted chocolate on tops and sides and let cool. DO NOT REFRIGERATE or the chocolate will crumble when you cut it. When chocolate is “almost” set use a very sharp knife to cut into 1″ squares. Makes a whole bunch.

About Elizabeth Scalia
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  • Mandy P.

    This is my aunt’s recipe and it’s ridiculous. This and my mom’s custardy pumpkin pie (no back-of-the-can recipe for us!) are my two favorite desserts, ever.

    Pecan Praline Cake

    Cake Ingredients:
    ½ c. butter
    ¼ c. whipping cream
    1 c. firmly packed brown sugar
    ¾ c. chopped pecans
    1 yellow cake mix
    1 ¼ c. water
    ½ c. oil
    3 eggs

    In small, heavy saucepan, combine butter, 1/4 c. whipping cream & brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 inch cake pans; sprinkle evenly with chopped nuts. Let cool completely.

    In large bowl, combine cake mix, water oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon over cooled pecan mixture.

    Bake at 325° for 35 – 45 minutes. Invert cakes on plate and place on wire racks. Let cool completely. Once cake is cooled, invert one cake on top of the other, being certain that pecan praline mixture is in middle of two cakes.

    Frosting Ingredients:
    8 oz. cream cheese softened
    1-lb. Powered sugar
    ½ c. butter
    1 c. chopped pecans (or as many as needed to cover top of cake)
    pecan halves

    Combine first 3 ingredients and beat until creamy. Frost sides and top of cooled cake. Outline edge of cake with pecan halves and cover top of cake with chopped pecan pieces.

  • KarenT

    I think it’s kind of a nice idea to have some seasonal fruits like big, late-season grapes; tangerines and pears on hand to serve (or to allow guests to serve themselves) right after Thanksgiving dinner. Then you can really appreciate the rich family favorites like Italian Rainbow Cookies a little later.

  • Miriam

    Those rainbow cookies look scrumptious.


  • Ben David

    Just seeing that picture brought back memories… my aunt would pick up a 5-pound box of those cookies in Brooklyn, for our annual Hanuka party.

    About half would survive the drive to our house in Connecticut.

    Gotta try this recipe. Thank you!


    I would have to come to your site now.i just told a friend that i am going to save my piece of “apple pie” for tomorrow,that my very kind neighbors next door brought me over. I would eat the piece of “pumpkin pie” today and then save——you can figure out the rest !!!
    Can you e-mail me just one(yeah,sure !!!!!) of your “ItALIAN RAINBOW COOKIES”,just ONE now !!!!!!!! I am POLISH but i find Italian cookies are truly “delectable” !!!!!


  • Kathleen

    Thank you for the recipe. Living in the “outermost borough”, I am blessed with many friends of Italian descent who have shared their rainbow cookies over the years. This year I would like to make my own. I will let you know how they turn out!


    I still can’t get your “rainbow cookies” out of my mind. I certainly feel like a couple right now,with a cold glass 0f milk ! Um,Um! Before i snuggle into bed (no eating after 8 P.M. they say)
    What is that “absolutely gorgeous cake on top?
    E-MAIL a piece right now ,please!
    What a delicious website —–Ms. SCALIA !!!
    I myself am the “microwave queen”—tough on holidays with no “family” nearby. I’ll come here!! and enjoy “just looking”!

  • wyogranny

    I made these. Wow! If I ever do it again it will be proof of my love. They are exceptionally good, but take an eternity to make. The bonus is the recipe makes many 1 in square cookies just as you say. A person who likes to cook would probably love to make them.
    By the way in the depths of deepest rural Wyoming almond paste comes in a can. Is that normal? I’ve never seen or used it before.

  • Maura S.

    My sister made these cookie cakes for a family gathering this past weekend. We all absolutely enjoyed them. They are delicious!