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Neapolitan Cookies Recipe

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"My sister shared the recipe for these thin tri-color treats several years ago," relates Jan Mallo of White Pigeon, Michigan. "The crisp cookies are fun to eat - one section at a time or with all three in one bite."

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72 Servings
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
6 drops red liquid food coloring
1/2 cup chopped walnuts
1 ounce unsweetened chocolate, melted

Directions

Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture.
Divide the dough into thirds. Add almond extract and food coloring to one portion; spread evenly into prepared pan.
Add nuts to second portion; spread evenly over first layer.
Add melted chocolate to third portion; spread over second layer.
Cover with waxed paper; refrigerate overnight.
Unwrap dough; cut loaf in half lengthwise. Cut each portion into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool. Yield: 12 dozen.

Nutrition Facts: 1 serving (2 each) equals 63 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Neapolitan Cookies published in Quick Cooking November/December 2000, p55

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