Delightful tri-color cookies, red-cherry,white-coconut and chocolate.
Recipe: Neapolitan Cookies
1 cup butter or margarine, softened 1 cup granulated 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 (1-ounce) unsweetened chocolate square, melted 1/3 cup finely chopped walnuts or pecans 1/4 cup finely chopped candied cherries 1 or 2 drops red liquid food coloring 1/3 cup sweetened flaked coconut 1/2 teaspoon rum extract
Beat butter at medium speed with an electricmixer until creamy. Add sugar, beating until light and fluffy.Add egg and vanilla, beating until blended. Gradually add flour,baking powder, and salt, beating until blended.
Divide dough into thirds; place each portionin a separate bowl. Stir chocolate and walnuts into 1 portion;chopped cherries and red food coloring into second portion; andcoconut and rum extract into third portion.
Line an 8-inch square baking dish withplastic wrap. Press chocolate mixture into dish. Top with rummixture and cherry mixture, pressing gently. Cover and chill8 hours.
Cut dough evenly into 5 sections. Cuteach section into 1/8-inch-thick slices. Arrange slices, 2-inchesapart, on ungreased baking sheets.
Bake at 375°F (190°C) for 8 to10 minutes or until lightly browned. Remove to wire racks tocool. Freeze up to 1 month, if desired.
Makes 8 dozen.
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