Neapolitan Cookies II Recipe -
Neapolitan Cookies II Recipe

Neapolitan Cookies II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 1/2 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2009

Great recipe! Because I'd been baking sooo many cookies, I ended up preparing the dough and then putting it in the fridge and forgetting all about it for a couple weeks. Baked it anyway, and it turned out great! Looks much more difficult than it is...actually takes less time than most cookie recipes.

Most Helpful Critical Review
Dec 19, 2011

Very bland - after I made these I looked at other Neapolitan cookie recipes on this website and found they called for 1 + 1/2 cups sugar. Did like the maraschino cherries but not sweet at all if you follow this recipe exactly.

Dec 12, 2008

This is a GREAT recipe. I give it 5 stars, but I suggest using semi sweet chocolate instead of the unsweetened for the chocolate layer. I used unsweetened and can detect that in the cookie. I tried using tin foil to line the pan, but it kept tearing, so I ended up using press and seal. I greased the press and seal just to be sure the dough was easy to remove. These are SO EASY to make! Thanks!!!

Jan 07, 2009

Just mixed these up and notice the other two neapolitan cookie recipes call for 1 1/2 cups of sugar, while this one only calls for 1/2 cup. Is this an error? Oh, well, I guess I'll find out. Just thought I'd alert other people who may be drawn into making these because of the purty picture like I was.

Jul 15, 2007

adding the cherries & the walnuts was a great idea. I love these cookies!

Dec 22, 2011

These turned out good flavored but mine aren't as pretty as the ones in the pictures....will maybe make a double batch next time and layer in a larger pan before cutting. My pink layer was barely there.

Jan 07, 2009

These were really tasty. Just a little sweet and semi cakey. I will definitely make this again

Mar 14, 2013

I made 6 dozen of these for my Book Club cookie swap, and got rave reviews! I used strawberry flavouring, vanilla, chocolate for the three flavourings. My grandson is asking me to makeover just for him! Great texture and taste!


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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