NEAPOLITAN COOKIES RECIPES RECIPES
NEAPOLITAN COOKIES RECIPE: HOW TO MAKE IT
My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. —Jan Mallo, White Pigeon, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 11 dozen.
Number Of Ingredients 11
Steps:
- Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 35 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 25mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
NEAPOLITAN COOKIES II RECIPE | ALLRECIPES
Refrigerator roll and slice cookie, a variation of the Spumoni Cookie (without pistachio and green food color). Almonds can be used in place of the walnuts.
Provided by Skeeter
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 6 1/2 dozen
Number Of Ingredients 9
Steps:
- Mix together butter or margarine, sugar, vanilla and egg.
- Stir in flour and salt. Divide dough into 3 equal parts.
- Mix nuts into one part. Mix melted and cooled chocolate into the second part. Mix cherries into remaining part.
- Line bottom and ends of loaf pan (9 x 5 x 3 inches) with aluminum foil; allow ends of foil to extend 5 inches over end of pan.
- Press nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with the extended ends of foil.
- Refrigerate at least 2 hours but no longer than 6 weeks.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove foil and dough from pan and remove foil from dough. Cut dough crosswise into 1/4 inch slices and cut each slice across the dough layers into half so that each half contains three layers. Place 1 inch apart on ungreased cookie sheet.
- Bake until set (about 10 minutes). Immediately remove from cookie sheet.
Nutrition Facts : Calories 97 calories, CarbohydrateContent 9.4 g, CholesterolContent 18.7 mg, FatContent 6.3 g, FiberContent 0.4 g, ProteinContent 1.3 g, SaturatedFatContent 3.6 g, SodiumContent 70.9 mg, SugarContent 2.9 g
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