Neapolitan Cookies Recipe
- 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 red food coloring
- 1/2 cup chopped walnuts
- 1 ounce unsweetened chocolate, melted
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 cookie: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
Reviews for Neapolitan Cookies
"Everyone in my family liked these. They look pretty and taste good. I think they were a little more time consuming than noted. I would definitely make them again."
"Very good taste. Did not get 11 dozen with slicing. Will make again!"
"Only made about 3 dozen cookies. I cut mine in half, maybe I should have cut in thirds. I refrigerated my dough overnight, but the cookies spread. Taste good but I don't like how they look. I think I'll drizzle them with white chocolate."
"These are my favorite cookies!! So delicious and pretty on a cookie tray. Sometimes I use cherry extract instead of the almond."
"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."
"I make this at Christmas to add to my trays and just made them for an engagement party and everyone raved about them. They are tasty and easy....I did substitute cherry flavoring for the almond extract in the pink part, so you can mix this up a little!"
"This is a good cookie and is fun to make and eat. It should not be baked until it is brown as then you loose the prettiness of the colors. I was curious about how a standard loaf pan of dough could yield 12 dozen cookies. It doesn't. The recipe makes 4 dozen cookies, cut according to the instructions."