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Treat to Try: Angie’s Rainbow Cookies

Miriam Bowers Abbott Miriam Bowers Abbott Treat to Try: Angie’s Rainbow CookiesPhotos by Miriam Bowers Abbott
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This month the calendar brings us another sweet holiday: Valentine’s Day. And this year, we have a new entry on the sweets marketplace, Angie’s Rainbow Cookies. 

While Rainbow Cookies might be newer on the local scene, the culinary category dates back to the turn of the last century (so, the 1900s). According to the internet, Italian immigrants created them as a layer cookie with red, white and green layers, a reflection of Italy’s striped flag. Then again, other internet sources credit the Jewish community for the popularity of rainbow cookies. Both stories seem simultaneously plausible, and Angie’s version has Italian roots. Regardless, they’re cookies, everyone wins. 

Actually, they seem more like mini-cakes than cookies. They’re springy. But more on that later. 

The fact that any cookie has stripes doesn’t necessarily guarantee that it will be delicious. Stripes may be fancy-looking, but plenty of fancy-looking treats taste like styrofoam. Don’t worry, we’ve got more here than stripes. What if those cakey layers involved almond paste and raspberry jam? AND if the whole thing was topped with thick drizzles of dark chocolate?

Now we’re talking: That’s a cookie (or a cake). Perfectly crisp-edged squares, sky high, springy layers of red, white and green. And the chocolate on top? It’s not that gross fake cocoa stuff; it’s not cheap-o glaze. The lids are real, bittersweet chocolate, thickly poured and then re-solidified in all its brittle, concentrated, chocolatey glory. The cookies are pretty. They’re tasty. And they’re different. We found ours at Weiland’s (they are also available at Wizard of Za), but you can order directly from Angie’s as well: angiesrainbowcookies.com.

*Up for a bonus sensory experiment? Almond paste is associated with a chemical called benzaldehyde, which is also used domestically in cherry flavoring (and its found in actual cherry pits). You can take anything made with almond paste (including these cookies), and tell yourself it’s cherry flavored…and you will taste cherries. That is, if you’re American. Europeans don’t associate cherry flavoring with benzaldehyde. So for them, almond paste is always almond paste.

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