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Pillsbury Cookie Dough
roll (16.5 ounces) Pillsbury™ refrigerated sugar cookies
packages (8 ounces each) cream cheese, softened
teaspoons grated lemon peel
cups assorted fruit, cut up (strawberries, mango, pineapple, kiwi, blueberries or grapes)
Heat oven to 350°F. Cut roll of dough lengthwise into quarters, then cut each quarter into 16 equal pieces. Roll each piece of dough into a ball. Bake 7 to 10 minutes on ungreased cookie sheets, or until light golden brown. Cool on cookie sheet 1 minute, then remove to cooling rack to cool completely, about 15 minutes.
Meanwhile, in small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Stir in lemon peel.
One hour before serving, spread frosting mixture on flat side of cookies, then press fruit into frosting on HALF of the cookies. Top fruit sides with remaining frosted cookies. Enjoy!
- 1) For best results, keep the cookie dough very cold until you're ready to use it.
- 2) The cream cheese mixture can also be made with light cream cheese instead of regular.
- 3) Everything can be made up to two days ahead: cover and refrigerate the frosting and fruit separately, store the cookies covered at room temperature, and assemble cookie sandwiches up to 1 hour before serving.
More About This Recipe
- Paint a fresh fruit rainbow -- with sugar cookies!
What do you get when you combine fresh fruit, sugar cookies and vanilla cream-cheese frosting?
Deeeeelicious rainbow-y sandwich cookies that are as colorful as they are sweet!
This treat rocks for summer, and it's a super easy one to toss together, too. Come on ... make 'em with us!
Here's your easy ingredient line-up: cookie dough, sweetened cream cheese and fruit. Yah, that's it!
First, get your fruit ready. Wash and cut it up, and lay it out to dry while you bake the cookies. Beautiful already! But we haven't even started to roll yet...
To get 64 equal-sized cookies cut the roll of dough lengthwise into quarters. Then, cut each quarter into 16 equal pieces. See, we've gone and done the math for ya so you can have all the fun!
Tip: Be sure the dough is very cold so it's easier to cut. You can even pop it in the freezer for 10 minutes (don’t forget to set the timer!) to quickly chill it.
Bake the cookies and cool them completely. (Hey, put that cookie down! We counted them and know there are 64, remember?)
While those babies cool, beat cream cheese, sugar and vanilla until fluffy. Then, the best part… stir in grated lemon peel for that super fresh nod to summer.
Spread the frosting mixture on the flat side of the cookies and press some fruit into the frosting of half of those.
Top with another frosted cookie. Now you've got it, Cookie!
And lookie there: Fruit and Sugar Cookie Sandwiches, rainbow style!
Assemble these sweet sammies up to an hour before serving to prevent them from getting too soft.
Buuut, here's a helpful hint: You can do all the parts up to 2 days before and just hold on the assembly 'til you need 'em. Just cover and refrigerate the fruit and the filling separately, store the cookies covered at room temp ... then slap 'em all together when it's time!
Serve up that rainbow!
In the unlikely event that you have leftovers (you're kidding, right?), cover and refrigerate them so you can have that well-deserved midnight snack.
Lunch Box Idea: Mini Rainbow Sandwiches
When you are looking for lunch box ideas, consider your fruits ad veggies first. Eating a rainbow is something we talk about a lot at our house! The beautiful, natural colors of fruits and vegetables all offer different phytochemicals and antioxidants necessary for optimal health!
“Eating fruits and veggies in a variety of colors–red, dark green, yellow, blue, purple, white and orange–provides the broadest range of nutrients. And color is a great way to engage kids–from filling the shopping cart with a spectrum of colorful fruits and vegetables to making sure there’s a rainbow on their plate!”
If you have kids who eat all the apple’s out of the fruit basket the first day, it’s a good opportunity to teach them about variety . “You had a green apple today, so maybe try a yellow banana if your still hungry.” That’s if you can catch them before they take the first bite. You can’t really put it back after that. Each color in produce boasts specific nutrients related to that color. For example
- Red=beets, bell peppers, red apples, cherries, tomatoes, strawberries etc. Strong in the phytonutrient lycopene and Anthocyanin, vitamins A and C. Known for controlling high blood pressure, reducing risk of cancer, and reducing risk of Alzheimers.
- Dark Green/Green=Kale, Spinach, leafy greens, broccoli, Honeydew, peas, kiwi. Strong in Lutein and Indoles also fiber, potassium, folic acid and some B vitamins. Known for maintaining good vision, reducing risk of tumor growth in cancer patients.
- Yellow/orange=Carrots, sweet potatoes, pumpkin, apricots, oranges, grapefuruit, pears, pineapple. Known for being high in Beta-carotene and bioflavonoids, fiber and vitamin A. Benefits are boosts immunity, reduce heart attack risk, maintain strong bones and teeth, better skin.
- Blue/Purple=Blueberries, blackberries, grapes, raisins, plums. High in Anthocyanin and phenolics. Benefits are reduction of age related memory loss, controlling blood pressure, slowing the effects of aging (I like that one).
- White=Garlic, potatoes, onions. High in allicin, fiber, potassium. Benefits are lowering cholesterol, reduces spread of cancer.
So, these sandwiches help kids get all those nutrients!! Plus, they are super delicious, and fun to make.
We used veggies for most of our colors (with the exception of cheese, because we love cheese on our sandwiches!)
Classic Rainbow Cookies
- 4 eggs
- 1 cup granulated sugar
- 2 tsp pure almond extract
- 2 sticks melted salted butter
- 1 cup all purpose flour
- Seedless raspberry jam
- 12-oz package dark chocolate chips
- Beat eggs. Add sugar and almond extract. Add melted butter slowly. Add flour.
- Divide batter into thirds. Add 10 drops of red food dye into one portion. Add 10 drops of green food dye into another.
- Grease with butter 3 oblong cake pans (approx. 12 1/4 x 8 1/4 x 1 1/4). Add batter. Bake 10 minutes at 350. Watch so you do not over bake. The cake should look dry with tiny holes, like a piece a bread. Cool cake.
- Layer cake. On a piece of wax paper on a cookie sheet place one cake layer. Spread jam. Add another cake layer. Spread jam. Top with remaining cake layer. Add another piece of wax paper, then cookie sheet on top. Place a weight onto cake to flatten.
- Note: I place it in the refrigerator overnight at this point. My friend never did and her&rsquos always came out fine.
- Melt chocolate chips. Spread 1/2 on top. Refrigerate until set. Flip cake and cover with remaining chocolate. Refrigerate until set.
- Cut into 1 inch cubes.
Cookie Tart Bars
- 1 cup cold butter 2 sticks
- 2 cups sugar
- 4 Eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 2/3 cups White Kamut flour
- 1 tsp French grey coarse salt
- 1/2 tsp baking soda
Cream Cheese Tart topping
- 3 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tsp almond extract
- 1 cup heavy whipping cream
- 2 1/2 cups your choice of fresh fruit cleaned and rinsed
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each egg one at a time, beating after each egg. Add vanilla and almond. Mix until combined.
Whisk together the flour, salt, and baking soda in another bowl. Add a little at a time to the wet mixture, mixing until all combine.
Spray a half sheet baking pan with baking spray. Pat cookie dough mixture evenly round the pan with hands. Bake for 10-15 minutes. Cookie should be a little light brown on top but not brown around edges. Do not over-bake. Let cool.
With an electric hand-help mixer, mix the softened cream cheese, powdered sugar, almond extract, and cream until thick and creamy. Spread evenly over the top of cooled cookie bars. Prepare fruit of choice and decorate bars. Whatever combination desired or using all the same fruit.
What Makes This Fruit Pizza Recipe Healthy?
Here’s how we turned this once-in-a-while dessert to an everyday treat: we cut way, way back on the sugar. The whole wheat “crust” is free of any added sweeteners, and the frosting is re-imagined using Greek yogurt plus a touch of orange juice and honey. Trust us… the gorgeous fresh fruits and creamy yogurt topping are plenty sweet!
Plus, the colorful fruit topping provides a boost of antioxidants and vitamins that every kid (and grownup!) can benefit from.
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Celebrate our 30th birthday with us – or your own special occasion – with this impressive rainbow sponge. Iced with buttercream and topped with coloured sprinkles, it's a cake that has the wow factor
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Packed with veggies, feta and egg, this vegetarian pastry is part tortilla, part pie. Bursting with summer colours, it'll provide the wow factor at any picnic
Rainbow Fruit and Sugar Cookie Sandwiches - Recipes
45 minutes, plus 2 hours for chilling
Sugar sprinkles are pretty, but they generally don't taste like much. So when we created these delicious holiday butter cookies, we decided to experiment with colorful decorations that taste as good as they look. Our solution? Freeze-dried fruit. You'll find a wide variety in either the produce or dry goods sections of the grocer. Buy a variety of fruits for a rainbow of colors. Strawberries, raspberries, mango, pineapple and blueberries are particularly nice. Then you just crush any larger pieces and sprinkle them over the glazed cookies. Instant color. Big flavor.
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1-3/4 cups all-purpose flour
Freeze-dried fruit (such as strawberries, mangos, pineapple or blueberries), coarsely crushed
In the bowl of a stand mixer, beat together the butter, sugar, vanilla, salt and baking powder until light and fluffy. Add the egg yolks, one at a time, scraping down the bowl between additions. Stir in the flour just until well mixed.
Set 2 sheets of waxed paper on the counter, then scoop half the dough onto each. Using slightly moistened hands and the paper to help, form the dough into logs about 2 inches in diameter and 8 inches long. Wrap the paper around the dough. Smooth the paper and twist the ends. Refrigerate for 2 hours.
Heat the oven to 350 degrees. Line 2 baking sheets with kitchen parchment paper.
Unwrap 1 log of dough and slice into scant 1/4-inch-thick rounds. Turning the log as you cut it will help to keep the round shape.
Arrange the on the prepared pans, leaving 1 inch between the cookies. Bake for 9 to 11 minutes, or until just starting to turn golden around the edges. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Repeat with the remainder of the dough.
Once the cookies are cool, make the glaze. In a small bowl, stir together the powdered sugar, milk and corn syrup. Spoon or pipe a small amount of glaze over the tops of each cookie, then immediately sprinkle with the crushed fruit pieces. Allow to set up completely, then store in an airtight container at room temperature for 1 week.
How To Make Fruity Pebbles Cookies
These cookies are VERY easy to make with no chill time necessary! This is a quick explanation of the steps. The full recipe in below in the printable recipe card.
- Using a stand (or hand) mixer, beat the butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes. Add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth. Make sure to scrape the sides and bottom of the bowl so all the ingredients combine evenly.
- Turn the mixer to low and add in the flour, and then add in the Fruity Pebbles.
- Using a medium cookie scoop drop the dough onto a parchment lined baking sheet. You will want to leave about 3- inches in between the dough, as these cookies will spread. Bake for 9-11 minutes, or until the edges are lightly golden.
How to Make Lemon Sugar Cookie Sandwiches
It starts with the perfect lemon sugar cookie for this recipe. To get started, get out your stand mixer. You won’t need to preheat the oven quite yet–the dough will have to chill for about an hour before you bake the cookies.
- First, cream together the butter and sugar for about 2 minutes, or until it is well combined.
- Next, add in the 2 whole eggs and 2 more egg yolks to the mixture.
- Then, add the lemon extract and yellow food coloring. Feel free to use more food coloring than I did–make them as bright as you need them to be! (This is also where you could add the zest of one lemon. I did not add this for my batch.)
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add about a cup of the flour mixture at a time to the butter mixture. You can combine everything with the stand mixer, or attempt to mix it all by hand. It’s your choice!
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least an hour before rolling it out, cutting, and baking.
Then, it’s all about the buttercream filling. It’s actually the buttercream recipe I used for my original Neapolitan Rose Cake! Once everything is made, assemble the Lemon Sugar Cookie Sandwiches and enjoy!
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