Neapolitan Cookies

This is the Eighth of twelve posts from my Family Heritage Christmas cookie recipes. Every Monday from now until December, I will share my full collection of Christmas cookie recipes with you. This is a sneak peak at the next four.

My Christmas cookie collection consists of twelve different kinds of cookies. Every year I bake over 500 cookies and give them to our family and friends.

I have already posted about my Almond Crescents, no cook S’mores, Almond cups , Coconut Macaroons, Crisp sugar cookies, Chocolate Dipped Lady Fingers, and Oat Rageous Chocolate Chip Peanut butter.


1 cup butter
1-1/2 cups sugar
1 egg
1 tea. Vanilla extract
2-1/2 cups all-purpose flour
1-1/2 tea. baking powder
1/2 tea. salt
1/2 tea. Almond extract
1/2 cup sliced almonds
red food coloring
1 square unsweetened baking chocolate, melted
2 tablespoons of poweder coco
1 tablespoon of strawberry extract.

Line a 9 in x 5 in 3 in. high loaf pan with waxed paper. Set aside. Cream butter and sugar. Beat in egg and vanilla. Combine flour, baking powder and salt. Gradually add to the creamed mixture. Divide dough into thirds. Add strawberry extract and red food coloring to one portion, Spread evenly into prepared pan. Add almonds and almond extract to second portion, spread evenly over first layer. Add melted chocolate and coco to the third portion. spread over second layer. Cover with waxed paper, Refrigerate overnight. Unwrap and cut loaf in half length-wise. Cut each portion into 1/8 inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until edges are firm. Remove to wire rack. Makes 4 dozen.