These are obviously fun, pretty cookies…duh. But they’re also one of my very favorite recipes, because yum. Seriously, these are so good. You can’t eat just one. Or two. Or twelve.
With the vanilla dough, I divided it into six parts and colored each one to match the rainbow – red, orange, yellow, green, blue, and purple. When dividing the dough, you don’t want to divide it into equal parts. Since each layer has to cover slightly more than the last, each piece should get larger, with purple being the smallest and red the largest. To achieve this, I divided each color as follows:
PER COOKIE ROLL (in other words, you’ll do this twice)
Purple: about 54 grams
Blue: about 59 grams
Green: about 64 grams
Yellow: about 69 grams
Orange: about 74 grams
Red: about 79 grams
Starting with smallest (purple) first, and working up to largest (red), layer the cookie dough. Start by shaping the purple into a log, about 6-inchs long. Press the dough ever so slightly into your work surface to flatten it on one side, then layer on the other colors.
To layer the colors, roll each one into a 6-inch log or rope, then flatten it out sideways, but try to maintain the 6-inch length. Once its flattened, layer it onto the rainbow. Repeat until all colors are added. To smooth the layers out, gently roll them against a smooth surface. this isn’t necessary (I didn’t do it for all of the layers), but you can do so if your layers are particularly bumpy.
Last but not least, cover the entire rainbow in the chocolate cookie dough. Once you have the chocolate dough completely covering the rainbow, wrap everything in plastic wrap, and chill int he refrigerator for 1 to 2 hours, or in the freezer for 30 minutes.
I hope you’ll give them a try, because they’re incredibly delicious, too. This is one of those recipes that I have to be sure to give away…like, all of them. Or, you know, eat all of them. Which is actually what usually happens. And I’m not even ashamed. Make them. You’ll see.
Recipe and baking instructions used for these cookies found here: Shamrock Blarney Cookies