Rainbow Cookies are one of my favorite sweet treats to make.

And’ve come a long way since my first attempt in 2009.  I used this wonderful recipe adaptation to make this 6-layer version in celebration of Gay Pride.  On the food coloring front, I tried Chefmaster Liqua-Gel food coloring (confirmed vegan on their F.A.Q.) this time and not the Wilton gel I used for my Big, Gay Cake a couple of years back.  Here are some colorful pictures and some notes.

Beautiful batters.  I know, I know.  Food coloring is not usually my thing, but the celebration of an expanded view of love, acceptance, diversity, and the triumph over hate deserves a few drops of color.

A note: Make sure the three 8×8 pans you use are the same.  2 of my 3 are, but the third is a bit off, making the pressing step a bit wasteful.

The gang’s all here and we’re chilling out.

Once cooled, the layers get their sieved jam and then they’re stacked and pressed with weights, in my case two 2-pound barbells and a container of almond milk topped with a couple of heavy books.  I think I might invest in an 8×8 pan with more depth, if they make one.

I rotated the weight every few hours since they weren’t even.  This is how the layers looked after many hours of pressing.

Edges trimmed and ready for it’s chocolate coating.  I chose to coat the violet layer end since its texture wasn’t as smooth as the red end. 

Rainbow sprinkles free of confectioner’s glaze.

Rainbows for days…

Oh, boy–the beauty was well worth the effort.  I was happy to contribute these beauties to the newly formed Genders & Sexualities Alliance at my school. 

Happy Pride Day!

At the GSA meeting!