- 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
- 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.
Reviews for Neapolitan Cookies
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"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."
"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"
"really good and not hard to make. will give them an A"
"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."
"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."