So these tri-color cookie donuts have been floating around on Facebook and Pinterest. I just had to give them a try using my most favorite rainbow cookie recipe. The only difference was using round cookie cutters to form the donut shapes. Either way you bake these up, they will taste fabulous! I made mini donuts and used 8×8 pans for each layer. To make larger “donuts”, you can easily double this recipe and bake each layer in a 9×13 pan!
You’ll Need:
Three 8×8 pans
Offset Spatula
The Rainbow Cookie Donut
Ingredients
- 8 ounces almond paste
- ¾ c. sugar
- ½ tsp. almond extract
- ¾ C. butter
- 3 eggs
- 1 c. flour
- ¼ tsp. salt
- ⅔ c. raspberry or blackberry jam
- 4 ounce Ghirardelli bittersweet bar, melted
- chocolate sprinkles
Instructions
- In a food processor, blend almond paste, sugar, extract and butter until smooth.
- Add eggs.
- Add salt and flour and process till a dough.
- Line 3 8x8 pans with nonstick foil.
- Place 1 cup batter into 3 different bowls.
- Use food coloring to color one pink, one green, one yellow.
- Spread each color in a pan and bake at 350 for about 10 mins.
- Cool completely.
- Cut large circles from each color using a cookie cutter and smaller cookie cutters to cut middles out. How many this yields depends on the cookie cutters. I made 5 "mini" donuts.
- Spread a thin layer of jam between each layer and sandwich the three circles together to make your donut.
- Drizzle melted chocolate on top and sprinkles!
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