Neapolitan Cookies II recipe

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Ingredients

1 cup butter, softened
½ cup white sugar
1 teaspoon vanilla extract
1 egg
2 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup chopped walnuts, toasted
1 (1 ounce) square unsweetened chocolate, melted
2 tablespoons maraschino cherries, chopped

Nutrition Info

97 calories
carbohydrate: 9.4 g
cholesterol: 18.7 mg
fat: 6.3 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 70.9 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together butter or margarine, sugar, vanilla and egg.

  2. Stir in flour and salt. Divide dough into 3 equal parts.

  3. Mix nuts into one part. Mix melted and cooled chocolate into the second part. Mix cherries into remaining part.

  4. Line bottom and ends of loaf pan (9 x 5 x 3 inches) with aluminum foil, allow ends of foil to extend 5 inches over end of pan.

  5. Press nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with the extended ends of foil.

  6. Refrigerate at least 2 hours but no longer than 6 weeks.

  7. Preheat oven to 375 degrees F (190 degrees C).

  8. Remove foil and dough from pan and remove foil from dough. Cut dough crosswise into 1/4 inch slices and cut each slice across the dough layers into half so that each half contains three layers. Place 1 inch apart on ungreased cookie sheet.

  9. Bake until set (about 10 minutes). Immediately remove from cookie sheet.

Recipe Yield

6 1/2 dozen

Recipe Note

Refrigerator roll and slice cookie, a variation of the Spumoni Cookie (without pistachio and green food color). Almonds can be used in place of the walnuts.

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