Had the traditional Rainbow Cookies tonight, purchased at a kosher-oriented Giant Supermarket on…read morethe Main Line outside Philadelphia. First time I bought them, a month or so ago, these little multi-colored cakes were great -- moist and flavorful. I would have given them a 4-star (but more if it was more almondy like the marzipan/almond flour they used to be made from traditionally). Today I purchased them again, hoping for that same tasty, moist cake and was very disappointed that A) they were all very much stuck together (but, that could mean they are extra moist) but, alas, despite a sell-by date 13 days (!) away, B) they were much drier and absolutely not worth eating. If you have to have a cup of tea to moisten up your mouth enough to enjoy a dessert, you should replace the dessert. And C) there are unhealthy ingredients that mar the otherwise whole, real ingredients such as red dye 40 and other artificial food colorings where more natural ones would be a much better choice. There is NO almond flour, just extract, which may be why they are so dry. And the jam MAY have fructose (they are vague, and say it COULD) which is an IBS trigger so that and the apple puree mean it's a no-go for people with any gastric conditions who are avoiding fermentable carbs, again where very small changes would make it more universally safe and delicious.
There are no layers of parchment or waxed paper to separate the layers and help keep the cakes from sticking. they come in a plastic container that is somewhat sealed tightly, but all plastic is permeable, and all seams are permeable, so... drier cakes. I'm somewhat glad they were a disappointment because, when they are good they are very, very good and I would find them irresistible to buy. Now I know it's hit or miss -- even two weeks ahead of their sell-by date -- so I will more easily give them a pass.
I loved this "cookie" as a kid, but it was very much more like moist marzipan then. Now, I've not found them to be anything but dry most of the time as they are almost always sold on open trays, drying out sharing a case with hard cookies, sucking away their moisture. (Except one great bakery I found them fully authentic, fresh, natural food dyes, almond flour... but, in Pittsburgh!)
The quality of the dark chocolate which coated the top and bottom, and the fruit jam layered in between is tasty enough, but dry cake layers are a no go. My addiction is ended. Whew. but, somehow, still a little sad.
If they shrink-wrapped the entire package, that might help -- especially since the company puts such long shelf life dates on them. Can't imagine how dry they'd be in another week, let alone two!
