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!!
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:
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.
Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
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.
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.
Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes.
Remove from baking sheets to wire racks to cool.