Ingredientes para Neapolitan Refrigerator Cookies
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- Egg
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon almond extract
- red food coloring (a few drops)
- Unsweetened Chocolate Square
- ½ cup chopped walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Neapolitan Refrigerator Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Neapolitan Refrigerator Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar in a medium bowl until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough into three equal portions (approximately 1 ½ cups each).
- To one portion, add 1 teaspoon almond extract and a few drops of red food coloring. Mix until evenly pink.
- To the second portion, add ½ cup unsweetened cocoa powder. Mix until well combined.
- To the third portion, add ½ cup chopped walnuts.
- Line a 9x5 inch loaf pan with waxed paper, leaving an overhang on the sides for easy removal.
- Spread the pink dough evenly in the bottom of the pan.
- Spread the walnut dough evenly over the pink layer, and top with the chocolate dough layer.
- Cover the layered dough with the overhanging waxed paper, and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Preheat oven to 350°F (175°C).
- Invert the pan onto a cutting board, carefully peel away the waxed paper.
- Using a sharp knife, cut the dough lengthwise in half.
- Slice each half crosswise into ¼ inch thick slices.
- Place the slices onto ungreased baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
303g
Fat
164g
Carbs
46g
