Neapolitan Cookies II

Neapolitan Cookies II

9

"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

servings 97 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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...

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 i...

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...

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...

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. J...

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

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 bare...

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

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...

This was a nice cookie, but lacked flavor; for as putzy as it was, I'll stick with regular butter cookies.