- 1 cup butter, softened
- 1-1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 6 drops food coloring
- 1/2 cup chopped walnuts
- 1 ounce unsweetened chocolate, melted
- 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. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
- Divide dough into three portions. Mix almond extract and food coloring into one 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 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool. Yield: about 11 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."