ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Neapolitan Cookies

Yield Makes 8 dozen

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup 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 flaked coconut
  • 1/2 teaspoon rum extract

How to Make It

  1. Beat butter at medium speed with an electric mixer 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.

  2. Divide dough into thirds; place each portion in a separate bowl. Stir chocolate and walnuts into 1 portion; chopped cherries and red food coloring into second portion; and coconut and rum extract into third portion.

  3. Line an 8-inch square baking dish with plastic wrap. Press chocolate mixture into dish. Top with rum mixture and cherry mixture, pressing gently. Cover and chill 8 hours.

  4. Cut dough evenly into 5 sections. Cut each section into 1/8-inch-thick slices. Arrange slices, 2 inches apart, on ungreased baking sheets.

  5. Bake at 375° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Freeze up to 1 month, if desired.