Cookie Swap: 7 Layer Italian Rainbow Cookies

On Monday, I’ll be participating in Carrots ‘n Cake’s online bake sale with my chocolate dipped shortbread! Stop on over this Monday to check it out and buy some delicious baked goods for a great cause!

Happy Friday! Whew this week flew by in a flash! I'm super excited today because tonight is Harry Potter and tomorrow is Christmas Tree Time! (Kind of like tee shirt time, but for Christmas trees ;) ) Last night I scoured Nordstrom Rack with my sister Kimberly and got some great sweaters for the cold season. Then, after I pryed Shaun away from the Eagles game (Vick is his fantasy quarterback...) we watched Fringe (ooooh Joshua Jackson...), which has become our favorite show this season (sorry Dexter, we still love you both...just differently)...is anyone watching? I know it's on the verge of getting the ax from Fox (and I will shed a river of tears when it does), but it's really been great TV this season!

photo: fanpop.com

So anyway, back to Friday and yummy things. Today I'm happy to share with you another Cookie Swap recipe that comes from TAA reader and friend, Barbara. When Barbara shared her recipe for rainbow cookies, I was over the moon with excitement. To me, this type of cookie is so special. I remember always loving them as a child. The almond paste give amazing flavor while the texture is almost cake-like. The only bummer about getting these at a bakery? When they come packed in assortment of cookies, somehow there are never enough of these delicious little guys. And since I've been wanting to try making these on my own for some time (you know, so that I have a never-ending supply of them at my disposal), this recipe couldn't have come at a better time!

photo: mangiabennepasta.com

Here's her note:

Here is a good one that I would like to share with you. These cookies have many different names - Italian Wedding cookies, Rainbow cookies, 7 layer cookies. My recipe is pretty good, I compare it to Ferrara's in NYC.

7 Layer Italian Rainbow Cookies
1 8 oz tube/can of almond paste
1 C butter
1 C sugar
4 egg yolks
4 egg whites
2 C all purpose flour, sifted
red and green food coloring
1/4 apricot jam or seedless rasp jam
6 oz semisweet chocolate bits

Preheat to 350, and grease bottom of 13 x9 pans. Line pans with greased wax paper. Using a fork, break up almond filling in bowl. Add butter, sugar and egg yolks, beating until fluffy at medium speed. Mix in flour with wooden spoon. In another bowl (with a mixer), beat egg whites until peaks form and then add it to the almond mixture. Separate batter into 3 bowls and add food coloring to two of the bowls.

Pour into pans and bake for 10-12 minutes until edges are golden brown. Invert onto wire racks and cool. Turn the cakes right side up and spread with jam, layering the cakes together. Set on cutting board, cover with clear wrap and weigh down with a book or something heavy and refrigerate overnite. The next day, melt chocolate and spread on the top and sides of cookies. Let cool and then cut into squares.

Cheers! 
Barbara

So what do you think? Doesn't this sound like a recipe for the record books? I, for one, cannot wait to try them! And for our question of the day: What are your plans for this fabulous weekend ahead?

Psst...want to contribute your favorite cookie recipe to our holiday cookie swap? Send us an email at theavidappetite@gmail.com and we'll do our best to post it in the coming weeks! Meanwhile, if you missed yesterday's recipe, you can check it out here.

Cookie Swap: Red Velvet Cookie Sandwiches + White Chocolate Buttercream

Whew this week has been flying! I can't believe it's Thursday, but am so happy that its almost the weekend since that means Christmas tree time! And that's really one of the best days of the year.

Last night, I went to dinner with some of my girlfriends from Sesame Street, where I used to work before my current job. I love seeing these lovely ladies! I spent 4 years at Sesame Street working in Global Toys. It really was a fun job! I got to do things like this at our holiday party...

...and made some wonderful friends along the way!

Anyhow, today I'm so happy to share with you our first Virtual Cookie Swap recipe! Today's yum-inducing Red Velvet Cookie Sandwiches with White Chocolate Buttercream come from Lauren, who writes a delicious food blog (and who is a fellow New Yorker!) called Keep it Sweet and you can find her original post of this recipe here.

Is it me, or does this gorgeous creation just scream holiday goodness? From the moment I opened up the recipe, I haven't been able to stop thinking about 'em. These are sure to make an appearance this holiday in the Humiston house!

Red Velvet Cookie Sandwiches with White Chocolate Buttercream
*Cookie recipe adapted from How Sweet it Is
Makes 22 cookie sandwiches
Cookie Ingredients:
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla
2 teaspoons red food coloring
1 cup white chocolate chips

Directions for Cookies:
Pre-heat oven to 375 degrees
Whisk together dry ingredients (flour, cocoa, baking soda and salt); set aside
Beat together butter and sugars until fluffy
Add eggs and vanilla and combine
Add red food coloring and beat until well mixed
Slowly add dry ingredients
Stir until well combined
Stir in chocolate chips
Drop even tablespoons of cookie dough on baking sheet lined with parchment paper about 2 inches apart
Bake for ~8 minutes or until slightly firm
Set your cookies aside on a wire rack to cool

Buttercream Ingredients:
4 ounces baking white chocolate
1/2 cup heavy whipping cream
1/3 cup milk (any type is fine)
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups confectioners’ sugar

Directions for Buttercream:
Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously
Remove from heat and stir in milk
Refrigerate for mixture for half hour
When white chocolate mixture is cool, finish making the buttercream
Beat the butter until creamy
Beat in confectioners’ sugar until butter and sugar are light and fluffy
Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Build Sandwiches
Spread 1-2 tablespoons of buttercream on the bottom half of a cookie (more or less icing depending on your taste)
Place second cookie on top and lightly push together

So what do you think? Didn't Lauren do an amazing job? I don't know about you, but I'm wishing I was eating these for a mid-morning snack today! And with this decadence in mind, what is your favorite holiday dessert?

Want to contribute your favorite cookie recipe to our  Virtual Cookie Swap? Email them on over (with photo, please!) to theavidappetite [at] gmail [dot] com, we'll start posting them as they roll in!

Holiday Cookie Swap + My Etsy Shop

I hope everyone had a great Thanksgiving! I'm feeling severely under the weather today and I'm continuing to give thanks that I have this guy in my life...

...since he has not only cleaned up the joint after our game day feast, but voluntarily picked up my tissues, made me tea and went out to get us lunch supplies for the week while I blog and watch The Muppets Christmas Carol. True story.

Anyhoo, I have already begun my holiday baking! Though I save most of my cookie making for later in December with my mom and sisters, I thought it would be fun to try out some new recipes and have some pretty cookie trays as hostess gifts from now until New Year's.

And since I've been making so many, I recently opened up an Etsy shop, where you can purchase holiday cookies for all of your party needs! We are shipping anywhere in the US, however, if you live in Manhattan or Jersey City/Hoboken, we can arrange a pick up if you wish and can include more custom orders like cupcakes since they won't be damaged during shipping. If you're in the market for some holiday cookies, head on over to The Tiny Red Kitchen to check them out. Oh and as always, feel free to email me with any questions!

Holiday cookie tray featuring Eggnog Snickerdoodles, Chocolate dipped Shortbread, Chocolate Snowcaps, White Chocolate Cherry Chunkies

Now that that's out of the way, here's what I really wanted to discuss with you. Since I'm such a cookie fiend around the holidays, I thought it would be fun to organize a virtual cookie swap here on TAA. From now until December 23rd, I'll be collecting your favorite cookie recipes and posting them here on the site for all to see, bake at home and enjoy! Oh and if you don't celebrate Christmas, that's no excuse since, hey who doesn't like cookies regardless of the celebration?

So if you have a recipe to share, please email it over (theavidappetite@gmail.com) along with a photo (the photo part is very important since we all eat with our eyes before our mouths!) and I'll try to publish as many as I can. So what do you say? Are you up to the challenge? By the time Christmas rolls around, we could have an arsenal at our disposal for all things cookie baking!