Italian Rainbow Cookies

These are not only pretty to look at but taste amazing too! Cut into perfectly bite size pieces. They are 3 layers of sponge like cake filled with an apricot spread and then topped off with chocolate. You can’t go wrong!


6 eggs

5 cups all purpose flour

2 cups confectioner’s sugar

2 tbsp plus 1 ½ tsp baking powder

1 cup shortening

3 tsp almond extract

1 ½ tsp lemon extract


3 ¾ cup confectioner’s sugar

½ cup warm milk

1 tsp almond extract

1 tsp vanilla extract

Colored sprinkles


  1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners’ sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). 
  2. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). 
  3. Meanwhile, in a small bowl, combine the confectioners’ sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.

Leave a Reply