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Neapolitan Cookies

 Neapolitan Cookies
"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."
72 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick® Pure 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

2 of 2

Neapolitan Cookies (continued)

Directions (continued)

  • 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.
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.