This wonderful cookie recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. Recipe was adapted from the cookbook called Rose Naftalin's Holiday Goodies.

Carol says, "Neapolitan Cookies - Two types of flavors combine to make a distinctive cookie. Light dough filled with almond flavoring, cherries and nuts is sandwiched between a chocolate, cinnamon, nutty dough. These take a little more time to prepare, but they get rave reviews."

More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Neapolitan Cookies

Dark Dough (see recipe below)
Light Dough (see recipe below)

Lightly grease a 9x5-inch loaf pan and then line with parchment paper; set aside.

Prepare Dark Dough and Light Dough according to directions below.

Divide the dark dough in half. Place half the dark dough in the bottom of the loaf pan, packing it down evenly. Add all of the light dough, packing it evenly over the dark dough. Add remaining dark dough, packing it evenly over the light dough. Cover with plastic wrap and refrigerate several hours or overnight.

When ready to bake, preheat oven to 400 degrees F. Lightly grease baking sheets or line baking sheets with parchment paper.

Grabbing the top edges of the parchment paper, lift dough from loaf pan, remove paper and discard. Cut dough lengthwise into thirds. Keep one third of dough out, wrap remaining dough in plastic wrap and return to refrigerator until ready to use.

Slice dough into 1/4-inch slices and place 2 inches apart on baking sheets.

Bake approximately 12 minutes or until cookies are set. Remove cookies from baking sheets and cool on wire racks. Repeat with remaining dough.

Makes about 9 dozen cookies.
 

Dark Dough:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup semisweet chocolate chips
1 cup unsalted butter, room temperature
1 1/2 cups firmly-packed light brown sugar
2 large eggs
1 cup toasted walnuts or pecans, finely chopped 

In a medium bowl, sift flour, baking soda, salt, cinnamon, and cloves together. Set aside.

In a small heavy saucepan over low heat, melt chocolate chips; stir constantly until melted so chips do not burn. Remove from heat and cool slightly. Or, place the chips in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as the chocolate will burn easily. Set aside to cool slightly. Learn different techniques for How To Melt Chocolate.

In a medium bowl, sift 2 cups flour, baking soda, and salt together. Set aside.

In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add egg, water, vanilla extract, and almond extract; beat until thoroughly mixed. Add flour mixture; stir until well mixed. Add chopped raisins and cherries; stir until mixed. Set aside.