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Neapolitan Cookies Recipe
Neapolitan Cookies Recipe photo by Taste of Home

Neapolitan Cookies Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 72 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Divide the dough into thirds. Add almond extract and food coloring to one portion; spread evenly into prepared pan.
  3. Add nuts to second portion; spread evenly over first layer.
  4. Add melted chocolate to third portion; spread over second layer.
  5. Cover with waxed paper; refrigerate overnight.
  6. 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.
Originally published as Neapolitan Cookies in Quick Cooking December 2000, p55

Nutritional 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.

Reviews for Neapolitan Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 12, 2013

"Great cookies. You have to cut them very thin to get the stated amount. I added peppermint flavoring to the red and Fruity Pebbles to the white to make Christmas cookies."

MY REVIEW
Reviewed Dec. 9, 2013

"These cookies are great when you need a lot of cookies and don't have much time. They are easy, and tasty. I sometimes add a little raspberry or strawberry extract along with the red food coloring for a different taste"

MY REVIEW
Reviewed Nov. 20, 2013

"really good and not hard to make. will give them an A"

MY REVIEW
Reviewed Dec. 20, 2010

"It just occurred to me, after looking at the picture on this page, that the chilled dough might have been cut lengthwise in thirds, or even fourths, hence the yield of 12 dozen. I cut it in half and my cookies ended up much larger than those pictured."

MY REVIEW
Reviewed Dec. 17, 2010

"I didn't get anywhere near 12 dozen cookies from this recipe either, but they're very easy to make and very good. There's a very similar recipe on this site that calls for flaked coconut instead of walnuts in the middle layer of dough, and for dipping the ends of the baked cookies into melted chocolate tempered with a little shortening. I'm going to make these again this week (I prefer walnuts to coconut) but I'm going to try the chocolate-dipping as well."

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