Search thousands of recipes reviewed by home cooks like you.

Neapolitan Cookies I

Neapolitan Cookies I

  • Prep

    45 m
  • Cook

    12 m
  • Ready In

    5 h 30 m
missy

missy

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
  2. Line a 9x5 inch loaf pan with waxed 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. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
  4. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SOCCERMOM819
38

SOCCERMOM819

12/21/2004

Three words...Cute, Easy, Delicious! I loved the almond flavoring mixed with the chocolate and banana. (Banana extract in my case but you can mix and match whatever flavorings you have on hand that you think will taste good together. Lots of room for creativity here.) You only need to make one dough which was very easy, and then divide it into 3 equal parts to color and flavor as you wish. For the pink layer I used maraschino cherry juice, a couple drops of red food color, almond extract and finely chopped maraschino cherries in the dough - tasted great! For the chocolate layer I mixed in 3 Tblsp. of cocoa to the melted chocolate for a richer, darker color and flavor. I just added the banana extract to the white layer, easy as could be. Very versatile for different occasions and easily assembled in a loaf pan for surprisingly impressive results. Refrigerated for 4 hours and easily removed from the loaf pan, I cut the dough into 4 rows for smaller cookies as others suggested and very pleased with the size of the finished product. I baked the cookies for 8 minutes and loved the chewy, soft texture/results. They were the 'Belle of the Ball' on my cookie tray and the first to disappear! Thank you Missy for sharing and this one is a keeper for sure~

YOUGOTTAEAT
15

YOUGOTTAEAT

11/11/2003

very easy to make. Looks and tastes great. I omitted the nuts and used cocoa for the chocolate.I used plastic wrap and used a big enough piece that I could wrap it for the frig and then just lift the dough out. thanks missy!

MARILIN
15

MARILIN

5/19/2003

I found this recipe delicious!! I did change a few minor things.In the chocolate layer I put the nuts,in the vanilla layer I put packaged coconut, and left the red layer plain.Plastic wrap was used instead of waxed paper which made it easier to pull out of the pan for cutting into slices.

Similar recipes

ADVERTISEMENT