Neapolitan Cookies

Just continuing with my Christmas in July theme, these are easy, colourful and good!

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
***
1/2 tsp almond extract
5 drops red food colouring
1/2 cup finely chopped walnuts
1 square unsweetened chocolate, melted and cooled to room temperature

1. In a smal mixing bowl stir together flour, baking powder and salt; set the mixture aside.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Add egg and vanilla; beat just till combined.  Slowly add the flour mixture, beating on medium speed about 3 minutes or till combined.
3. Line a 9 x 5 x 3 inch loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.  Divide the dough into 3 portions.  To one portion of the dough, stir in the almond extract and red food colouring; pat onto the bottom of the pan.  To another third of the dough, stir in chopped nuts; pat evenly over pink dough in pan.  To the remaining third of the dough stir in melted chocolate; pat evenly onto nut dough.  Cover and chill at least 4 hours or till dough is firm enough to slice.
4. Lift the waxed paper to remove the chilled dough from the pan; remove the waxed paper.  Cut the dough in half lengthwise, then slice each half crosswise into 1/8 to 1/4 inch thick slices.  Arrange the slices about 1 inch apart on an ungreased cookie sheet. (A stone one if you have it)
5. Bake in a 350 oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 72 to 84 cookies.

Sugar Cookies Delight!

Always fun to make with kids!

3 cups all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 eggs
4 tsp milk
1/2 tsp vanilla
1/4 tsp anise extract or almond extract
2/3 cup butter
1 1/3 cups sugar
1 recipe Powdered sugar icing
Small multicoloured decorative candies or coloured sugar

• In a medium mixing bowl stir together flour, cream of tartar, baking soda and salt; set aside.  In a small mixing bowl stir together eggs, milk, vanilla, and anise or almond extract; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Alternately add flour mixture and egg mixture to sugar mixture, beating till combined (the dough may be a bit sticky).  Wrap dough in waxed paper or clear plastic wrap; chill for 2 to 24 hours or till firm enough to handle.
• On a lightly floured surface roll dough to 1/3 to 1/4 inch thickness.  Using cookie cutters cut into desired shapes, rerolling trimmings as necessary.  Arrange cut outs about 1 inch apart on an ungreased cookie sheet.  (If you don't have one, get a stone sheet, they are wonderful).  Bake in a 375 oven for 5 to 7 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.
• If desired decorate with Powdered Sugar Icing and small candies.

Powdered Sugar Icing

1 cup sifted powdered sugar

1/4 tsp vanilla

milk or orange juice

few drops of food colouring

* In a mixing bowl stir together sugar, vanilla, and 1 tbsp milk or juice.  Stir in milk or juice, 1 tsp at a time till of piping (thick), drizzling (medium thickness), or spreading (thin) consistency.  If desired, stir in food colouring.