Gluten-Free Neapolitan Cookies

A very convincing look-alike, these cute and crisp icebox cookies are a colourful, creative treat.

• Ready In: 25 mins
• Serves: 42
• Yields: 42 cookies

Ingredients

• 1  cup butter, softened
• 1  cup sugar
• 1  egg
• 1  teaspoon vanilla
• 1 1⁄2 cups  sweet rice flour
• 1⁄2 cup potato starch
• 1⁄2 cup  light stoneground buckwheat flour
• 1  teaspoon gluten free baking powder
• 1⁄4 teaspoon salt
• 1 -2  drop  red food coloring
• 1⁄4 cup  chopped  candied cherry
• 1⁄3 cup  semi-sweet chocolate chips, melted
• 1⁄3 cup sweetened flaked coconut

Directions

1. Cream butter and sugar together; beat in egg and vanilla.
2. Stir flour, baking powder, and salt together and mix inches.
3. Divide dough into 3 equal parts, place each in a separate bowl.
4. For first layer, mix in red food colouring (enough to make it pink) into one portion of dough mix in and chopped cherries.
5. Pack into a 8*x4* parchment paper lined pan.
6. For second layer, mix melted chocolate chips into one portion of dough; pack evenly over first layer.
7. For third layer, mix coconut into final portion of dough; pack evenly over second layer.
8. Wrap and chill overnight.
9. Cut into slices 1/4" thick, then cut each slice into three pieces.
10. Arrange on a parchment paper lined cookie sheet and bake in a preheated 350* oven for about 10 to 12 minutes.
11. Enjoy!