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Neapolitan Cookies Recipe

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This recipe for Neapolitan Cookies is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter, softened
1½ c. sugar
1 egg
1 tsp. vanilla extract
2½ c. flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. almond extract
5 drops red food coloring
1 (1-oz.) square unsweetened chocolate, melted
½ c. chopped walnuts
¼ c. drained and finely chopped maraschino cherries

Directions:
Directions:
1. In a medium bowl, cream together the butter and sugar. Stir in eggs and vanilla. Combine the flour, baking powder, and salt; stir in the creamed mixture. Divide dough equally into three small bowls. Add almond extract, maraschino cherries and red food coloring to one portion; stir until thoroughly mixed. Mix melted chocolate into second bowl and walnuts into the third bowl.
2. Line a 9X5 loaf pan with waked paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Covered layered dough with waxed paper, and place in refrigerator until firm, about 4 hours.
3. Preheat oven to 350º. Turn out chilled dough by inverting pan; peel off waked paper. With knife, cut dough lengthwise in half. Slice each half of dough crosswise into ¼ inch slices. Place slices on cookie sheet lined with parchment paper one inch apart.
4. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Personal Notes:
Personal Notes:
Variation: For the red layer, chop ½ cup maraschino cherries and add to batter.

 

 

 

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