Neapolitan Sandwich Cookies

Ingredients

  • 3/4 cup butter (no substitute)
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup finely chopped walnuts
  • Lemon Filling:
  • 3 tbls. butter, softened
  • 4 1/2 tsps. lemon juice
  • 3/4 tsp. grated lemon peel
  • 1 1/2 cups powdered sugar
  • 2 drops yellow food coloring, optional
  • Chocolate Filling:
  • 2 tbls. butter, softened
  • 1/4 cup powdered sugar
  • 3/4 cup powdered sugar
  • 1/4 cup cocoa
  • 3 1/2 tbls. milk
  • Strawberry Filling:
  • 2 tbls. butter, softened
  • 1/4 cup powdered sugar
  • 3/4 cup powdered sugar
  • 2 tsps. strawberry all-fruit spread
  • 2-3 drops red food coloring, optional



Directions

Makes about 4 1/2 dozen cookies.

Makes about 4 1/2 dozen cookies.
3/4 cup butter (no substitute)
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup finely chopped walnuts

Lemon Filling
3 tbls. butter, softened
4 1/2 tsps. lemon juice
3/4 tsp. grated lemon peel
1 1/2 cups powdered sugar
2 drops yellow food coloring, optional

1. In a small mixing bowl, mix butter, lemon juice and lemon peel. Gradually add powdered sugar. Tint yellow if desired.
2. Spread about 1 teaspoon on bottom of a third of the plain cookies, place a third of the nut-topped cookies over filling to make a sandwich.

Chocolate Filling
2 tbls. butter, softened
1/4 cup powdered sugar
3/4 cup powdered sugar
1/4 cup cocoa
3 1/2 tbls. milk

1. Mix butter and 1/4 cup powdered sugar. Add remaining powdered sugar, cocoa and milk. Mix until creamy.
2. Spread about 1 teaspoon on bottom of a third of the plain cookies, place a third of the nut-topped cookies over filling to make sandwich.

Strawberry Filling
2 tbls. butter, softened
1/4 cup powdered sugar
3/4 cup powdered sugar
2 tsps. strawberry all-fruit
spread
2-3 drops red food coloring,
optional

1. Mix together the butter and 1/4 cup powdered sugar. Add remaining powdered sugar and fruit spread. Tint red if desired. Mix until creamy.
2. Spread about 1 teaspoon on bottom of a third of the plain cookies, place a third of the nut-topped cookies over filling to make a sandwich.

Note: The original recipe used only the lemon filling so there will be extra filling if you use all three flavors. Make a double batch of cookies, if desired, to use the extra filling.

1. In a large mixer bowl, cream butter and sugar. Beat in egg yolk and vanilla. Gradually add flour. Shape into 2 (14-inch) rolls about 11/8 inches in diameter. Wrap each in plastic wrap. Refrigerate overnight.

2. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into the dough.

3. Bake at 400 degrees for 8-10 minutes of until golden brown around edges. Remove cookies to wire racks to cool.

Source: The Advocate – Baton Rouge, La

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