Neapolitan Cookies

Neapolitan Cookies                                                                Recipe adapted from: Taste of Home

1 cup butter, softened

1-1/2 cups sugar

1 egg

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

6 drops red liquid food coloring

1/2 cup chopped walnuts

1 ounce unsweetened chocolate, melted



Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. 

Divide the dough into thirds. Add almond extract and food coloring to one portion; spread evenly into prepared pan.

Add nuts to second portion; spread evenly over first layer.

Add melted chocolate to third portion; spread over second layer.

Cover with waxed paper; refrigerate overnight. **These can be made and baked on the same day. I just start early preparing the dough and then put in the freezer for about 1 hour before cutting and baking.

Preheat oven to 350F.

Unwrap dough; cut loaf in half lengthwise. Cut each portion into 1/8-in. slices. Place 1 in. apart on parchment paper lined baking sheets.

Bake for 10-12 minutes or until edges are firm. Remove to wire racks to cool. 



Yield: 12 dozen.