Neapolitan Cookie Recipe

9 12 2009

Here’s a fun Christmas cookie recipe that I got from a recipe swap a few years ago. I usually mess around with the flavors to avoid using nuts. I usually add almond flavoring to both the white and the red, which makes a nice complement to the chocolate. If I had strawberry-flavored extract, I’d love to make them like Neapolitan ice cream.  They aren’t the most spectacular cookies ever taste-wise that I’ve had, but they are simple to make and are a colorful addition to any assortment of cookies.

Neapolitan Cookies

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 drops red food coloring
  • 1 oz unsweetened chocolate, melted
  • 1/2 cup chopped walnuts

Cream butter and sugar. Stir in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Divide dough evenly into 3 small bowls. Add almond extract and red food coloring to one portion; mix thoroughly. Mix chocolate into second bowl and walnuts into the third bowl. Line a 9×5 inch loaf pan with waxed paper. Spread pink dough in the pan. Next, layer the walnut dough, then the chocolate. Cover with waxed paper and place in the refrigerator until firm, about 4 hours.

Preheat oven to 350F. Turn out dough by inverting pan; peel off waxed paper. With a sharp knife, cut dough lengthwise in half. Slice each half of dough into 1/4 inch slices. Place on cookie sheet one inch apart. Bake 10 to 12 minutes until light brown. Remove to wire racks to cool.

Be sure to check out Thrifty and Chic Mom to see her cookie recipe exchange and giveaway!

and Susieqtpie’s Scraps of Life Recipe & Idea Swap.