Neapolitan Refrigerator Cookies

Total Time
32mins
Prep 20 mins
Cook 12 mins

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes. (The rolls of dough can be wrapped separately in waxed paper and kept in the fridge for up to 2 weeks. If properly wrapped, they can keep in the freezer for several months.)

Ingredients Nutrition

Directions

  1. In a medium bowl, cream together the butter and sugar.
  2. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture.
  3. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed.
  4. Mix chocolate into second bowl, and walnuts into the third bowl.
  5. Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan.
  6. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Turn out chilled dough by inverting pan; peel off waxed paper.
  9. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices.
  10. Place slices on cookie sheet one inch apart.
  11. Bake 10 to 12 minutes in the preheated oven, until light brown.
  12. Remove to wire racks to cool.

Reviews

(2)
Most Helpful

This recipe was from a 1991 Better Home and Gardens edition. I remember making them and thinking I would like to try making them again. However, I wanted to up the amounts on the flavorings. Thought they were pretty and tasty. I just wanted a little more umph.

charlie #5 September 12, 2008

I made these for a work cookie exchange. They came out very light and crispy with nice neopolitan colors. The girls at work and my 2 daughters said they loved them, although I did not particularly like them myself. You have to be careful which baking sheet you use. I burnt one sheet because it was a different shade of metal so it cooked too fast. You definitely have to make sure you keep your eyes on these while they're baking. It's kind of hard to tell when they're done without overcooking them. Also, I did not use the almond extract or the walnuts, but added a few drops of strawberry syrup to the pink dough portion.

Laura O. December 23, 2006

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