Reviewed: Sep. 7, 2009

WOW! these are sooooo good and pretty simple to make. next time i make them, i may cut a bit of the sugar out as i found them a tad too sweet. i froze the cookie dough as other reviewers suggested and this worked out well. at christmas i will use this recipe with red and green food colouring and marachino cherries and green glace cherries to make a festive cookie. Can't wait! oh, by the way i made these cookies last night and took them to get together and came back empty handed :)

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weeble

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

These cookies taste great. I would have liked a little more chocolate taste, but they are great! Everyone loved how they looked. I refrigerated the dough over night and next time will definitely freeze. It seemed to get soft quickly. I will also probably make 2 slices lengthwise then cut across just to get more of a bite size cookie. I certainly did not get 72 servings as the recipe said. The recipe says to bake 10-12 minutes until lightly browned but mine never got light brown. I cooked for 12 minutes and I feel because of that it made them very hard. Next time I will bake them for only 10 minutes.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Aug. 14, 2009

FREEZE THIS DOUGH BEFORE YOU TRY TO CUT IT! These were pretty good, but more importantly, people are very impressed at seeing a cookie that looks like a slice of neopolitan ice cream! I would love to find a way to make these softer.

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Aug. 2, 2009

Awesome cookie! Buttery, delightful, and beautiful to look at. I made them bite-sized and it only increased its cuteness factor. I had no baking chocolate on hand so I kneaded 3 liberal tablespoons of cocao powder into a third of the dough and it still came out delicious. I would suggest cutting the dough only portions at a time because the dough gets soft quickly once outside the fridge and therefore messier to cut. Thanks!

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IceCreamFetish

Cooking Level: Beginning

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Reviewed: Jan. 11, 2009

This recipe taste nice but mine didn't turn out pretty. It was difficult to work with and the dough kinda soft. My cookies came out big and flat and doubled the size from what i have cut out,even though i freeze it over night before baking. Maybe its just me.

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brendachiew

Cooking Level: Intermediate

Home Town: Kota Kinabalu, Sabah, Malaysia

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Reviewed: Dec. 14, 2008

These cookies are really cute, definately different. I made a bunch of these (forgot to count - nearly 100) "bite size" by slicing width-wise off the loaf and then making 8 sections from that. I pureed my walnuts - I think maybe next time I will leave them out because it seemed to make the dough harder to compress. I used about twice as much chocolate. My white layer was more on the beige side than other photos, maybe because my flour was unbleached, maybe because of the nuts. The cookies tasted fine, my only complaint is that it was difficult to work the dough evenly and smoothly into the pan.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 11, 2008

I have made these cookies for probably about 20 years now. I got the exact recipe from our newspaper that many years ago. They always turn out great. The only thing I changed, was that I used double the amount of almond extract. Very good cookies and easy to make.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Jul. 6, 2008

These are the cutest cookies! And they smell and taste just like neapolitan ice cream. For the pink layer I used 1.5 tsp strawberry extract and left out the almond, for the chocolate layer I used 2 oz dark chocolate, and for the vanilla layer I omitted the nuts. I chilled the dough for only two hours, and cut it lengthwise into thirds. 12 minutes in my oven was too long - about 8 or 9 minutes and they were perfect.

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Kathryn

Cooking Level: Expert

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Reviewed: Feb. 11, 2008

This was a super easy recipe! Used plastic wrap instead of waxed paper. Only had to refrigerate for two hours and came out of the pan beautifully. I had to grease the baking sheets as they were a bit difficult without greasing them. I also sprinkled with white sugar crystals. This gave it the extra "kick" it needed. Perfect recipe. Thanks!! You can also find this recipe on Taste of Home website.

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MOTER98

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

I made these cookies solely for looks, but was pleasantly surprised by their flavor. I added 12 chopped maraschino cherries and 2 teaspoons of the juice to the pink portion, an additional 1.5 ounces of unsweetened chocolate to the brown portion, and an additional teaspoon of vanilla extract to the white portion. My favorite thing about this dough is that it freezes exceptionally well when wrapped in plastic and stored in a ziplock freezer bag.

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Sugarbutt

Home Town: Chicago, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Sep. 20, 2007

I cut up marischino cherries and added the pieces plus red food coloring to one ball of dough, melted chocolate to another ball of dough, and almond extract to the remaining (white) dough. Cookies were easy to make. I learned to take them out of the oven sooner though, they were ready in a very short time.

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charly

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Jun. 23, 2007

It was very difficult to cut these evenly. So some came out very thin and hard and others came out thicker and very nice. The flavor was good but just very difficult to get a consistent thickness/quality and not worth the time/trouble.

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PRABBIT

Cooking Level: Intermediate

Living In: Catawba, South Carolina, USA

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Reviewed: Mar. 20, 2007

This cookie is fabulous!! Yes, there are extra dishes, but the cookies are worth it. The first time I made these, I could not taste the chocolate at all, but the second time, I used chocolate bark (we didn't have any baking chocolate and I was too lazy to go buy some). I think they taste so much better with the sweetened chocolate, but I do enjoy slightly sweeter cookies and I did cut back on the added sugar by a few teaspoons. What I got was an amazing chocolate-almond flavor with a great texture. Great, great recipe!!

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Elizabeth

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Reviewed: Dec. 17, 2006

Made the following substitutions for Christmas: no chocolate layer, instead add chopped red candied cherries to one layer with red food coloring, and green candied cherries to another layer with green food coloring. For the white layer I used chopped blanched almonds, instead of walnuts, and the almond extract. Made a batch as soon as they were frozen and then another two weeks later - the flavor really intensified over time and the texture was better too!

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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Dec. 7, 2006

Easy, pretty and tasty can't ask for much more than that.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 26, 2006

YUM! This is a family favorite. For the first time this Christmas I made them with a green colored dough in place of the chocolate - very festive for holiday cookie platters. Used strawberry extract with the red dough and put the almond extract in the green - delicious.

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Vicki in CA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Sep. 24, 2006

I will definitely do it again!

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Vanitha

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Reviewed: Sep. 3, 2006

These cookies were great - just like the ones my Grandma used to make for Christmas. I added chopped marchino cherries to the 'red' and a little cocoa to the chocolate to get more chocolate flavor.

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