Neapolitan
Cookies and More
You
can tell that we had fun with these cookies. We made Neapolitan Cookies—but
with one part chocolate, one part almond, and one part cherry—but
think of it as a method, not a recipe. By changing flavors and colors,
you can make any combination you desire. Use your imagination. Make
circles, stripes, swirls, or squares.
These make great
kids cookies, great holiday cookies, and great party cookies.
How to Make
Neapolitan Cookies
You can make a variety
of shapes, colors, and flavors with this basic recipe--from shamrocks
to Christmas cookies. In the accompanying pictures, we made tri-colored
cookies with chocolate, almond, and cherry doughs.
Ingredients
3 1/4 cups all-purpose
flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs
2 ounces unsweetened
chocolate (optional)
flavors and extracts (your choice)
food colors (your choice)
Directions
1. In a medium bowl,
whisk the flour, baking powder, and salt together.
2. Cream the butter and sugar together. Add the eggs, one at a time,
beating until smooth. Continue beating until the mixture is light and
fluffy. Add the dry ingredients in two parts, mixing after each. Mix
just until combined.
3. Divide the dough into two, three, or four parts depending on how
many different doughs you choose to make.
For the
chocolate dough:
For one half of
the dough, melt two ounces of chocolate. For one fourth of the dough,
melt one ounce of chocolate. While still warm, work the chocolate into
the dough until uniform.
For flavored
and colored doughs:
Add four or five
drops of food coloring in each one fourth or one third part. Add 1 teaspoon
vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint, 1 teaspoon cherry,
1 teaspoon strawberry, or other extracts to the dough and mix in.
4. Form the dough
into cylinders, squares, or layers—a separate color or flavor
for each. Refrigerate until firm.
5. Cut the dough into 1/4-inch thick slices. To form the cloverleaf
shape shown, cut each colored cylinder separately but gently press the
different colored discs together on the cookie sheet. Bake on ungreased
cookies sheets at 350 degrees for ten to twelve minutes or until the
cookies are nearly firmed and very lightly browned. Do not over bake.
Cool on wire racks.
Baker’s
note: Nuts or fruit can be added to these cookies.
Maraschino cherry pieces could be added to the pink dough and almond
bits to the almond dough.
Baker’s
note: It’s easy to shape refrigerator cookies
with waxed paper. To make true checkerboard cookies, you need four layers—not
three. Make a rectangle with four layers. Then cut the rectangle longitudinally
into four new layers. Layer them back together so that the colors alternate
and cut slices across the rectangle. (It’s easier to do than to
describe.)
Printable
Version
Free! A Bakers Cookie Guide
Get this three volume cookbook, troubleshooting guide, and more.
Immediate
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