The Neapolitan Concept I Find Quite Appealing, Actually . . .

This is especially helpful when you can’t decide — chocolate, vanilla or strawberry — you have them all!!

These cookies will be a welcome addition to the variety of Christmas cookies you set out for your guests during the holiday season . . . I kind of like to watch which cookies disappear faster . . . 

Too often the plate is empty before I get a chance to have a second look to survey the selections . . . I suppose all that really matters is that Christmas Cookies are loved and enjoyed by all!!

Ingredients:

1 cup butter, softened

1-1/2 cups sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

6 drops red food coloring

1/2 cup chopped walnuts

1 ounce unsweetened chocolate, melted

Directions For Making 11 Dozen Cookies:

  1. Line a 9×5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

  2. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

  3. Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.

  4. Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.

  5. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes.

  6. Remove from baking sheets to wire racks to cool.

What Do You Think?

For me it took a bit of head scratching to discover how to make this work . . .

I don’t believe this recipe is for beginners . . . Or I needed to be better versed in describing the process . . . It all seemed to come together inspite of myself . . .

I can truly understand why many stack the layers instead of cutting them to bring them together into a slab or square cookie . . .Variety is always a plus — we don’t want all of our cookies looking the same!

Despite my inexperience, these cookies turned out just fine . . . I hope you have good results as well.

Thanks for stopping by!

Sharon