Cookies are perfect party food and party favor. Impress your guests by serving these Neapolitan cookies at your next party. The dough can be prepared a day in advance to avoid a last minute rush. Also great for mailing, they make fabulous gifts for long distant relatives and friends.
Line a 9" x 5" loaf pan with parchment or wax paper, extending the paper over the top for easy removing of dough later.
Sift flour and baking powder together and set aside.
Cream butter until fluffy and pale yellow.
Add sugar and continue beating until the mixture is no longer gritty when rubbing between two fingers.
Blend in egg, vanilla extract, and salt on low speed.
Gradually stir in the flour and baking powder mixture just until blended.
Divide dough into 3 portions. Add chocolate pieces and chopped pecans in 1 portion, 1 or 2 drops of red food coloring in another, and grated nutmeg in the third.
Pack the nutmeg batter into the prepared pan, smooth out the dough with your fingertips.
Drop pieces of the pink-tinted batter onto the nutmeg layer to cover it, then press into an even layer.
Repeat with the chocolate layer
Fold parchment or wax paper over the top, press to smooth and compress the layers. Refrigerate for at least 24 hours or up to 2 days.
Preheat oven to 350 degrees F., and line 2 baking sheets with parchment paper.
Lift dough out of the pan, invert it onto a wooden board, remove the paper, cut it in half lengthwise with a long and thin knife. Then, cut crosswise into slices ¼-inch thick.
Place slices on prepared baking sheets, spacing about an inch apart.
Bake these party favors for about 15 minutes or until they are set and pale gold on the bottom.
Cool on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.
This recipe makes about 4 dozens Neapolitan cookies to serve at your next party or give out as party favors.
Cream butter until fluffy and pale yellow.
Repeat with the chocolate layer
Preheat oven to 350 degrees F., and line 2 baking sheets with parchment paper.
