Reviewed: Jan. 7, 2009

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

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Reviewer:

Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 7, 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.

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amarugia

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Reviewed: Jan. 5, 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.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: 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!!!

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