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 favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies. Also learn
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, reheat 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 large bowl, combine butter and brown sugar; cream together until mixture
appears light and fluffy. Add eggs; beat until thoroughly mixed. Add melted
chocolate; stir to mix. Add flour mixture; stir until mixed. Add nuts, stir to
mix. Set aside while mixing the light dough.
Light Dough:
1/2 cup finely chopped dark raisins
1/4 cup finely chopped golden raisins
12 finely chopped candied
cherries
1 teaspoon all-purpose flour
2 cups all-purpose
flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated
sugar
1 large
egg
2 tablespoons water
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Chop the raisins and cherries; sprinkle the chopped raisins
and cherries with 1 teaspoon flour to keep the fruit from sticking together. Set
aside.
Hint: Since the raisins and cherries get very sticky when chopping,
sprinkle with the 1 teaspoon of flour before chopping to help cut down on
the stickiness.
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.
