Tag Archives: butter cookies

Neapolitan Butter Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Neapolitan CookiesThese Neapolitan Butter Cookies are three flavors in one and so unusual, I decided to throw one more cookie at you for the holidays.

Originated by Amy Hoan avid baker in Canada there are myriad variations on Instagram. These are a simple butter cookie that goes together without effort and is easy to shape.  The dough itself is a breeze to work with right out of the mixer.  You can vary the flavors by substituting other powders for the cocoa and strawberry.

To obtain the strawberry powder, I processed freeze dried strawberries in the processor.  However, be sure to remove the package of desiccant that is in the package. Desiccant in strawberries I failed to do that once and when I saw the shreds of paper in the powdered strawberries I had to throw the whole batch out.  If you process the whole package, store the leftover powder in an airtight container with the desiccant to keep it dry.Desiccant in powder Trader Joe’s has these and other flavors.Trader Joe's Freeze Dried Strawberries for Neapolitan Butter Cookies

It is important not to over bake these Neapolitan Butter Cookies  or they lose the balance of flavors.  The bottoms should be barely browned.  The cookies will have crisp edges and soft centers.

Neapolitan Butter CookiesIngredients for Neapolitan Butter Cookies

1 cup butter, softened (225 grams, 8 ounces or 2 sticks)
1 1/4 cups granulated sugar (250 grams or 8 3/4 ounces)
2 teaspoons vanilla
1 large egg
2 cups + 3 tablespoons all purpose flour (300 grams or 10 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons freeze dried strawberries or raspberries, powdered
2 tablespoons cocoa*
Red food color, optional**
Sanding Sugar or granulated sugar as needed

*Any cocoa will due but there are color variations.  Black cocoa is what I used and it gives the darkest color of all the cocoas.  Dutch cocoa would be next and natural cocoa gives the lightest brown.  For a deeper understanding of the types of cocoa, please see Cocoa Fundamentals Natural vs. Dutched.

** The use of red food coloring is optional but the cookies will look drab without it.

Preheat the oven to 350°F. Line two baking sheets with parchment and set aside.

Combine the butter, sugar and vanilla in the bowl of a mixer.  Beat just to combine.  Add the egg and mix until blended.

Whisk together the flour, baking powder, baking soda and salt.  Add to the butter mixture and beat on low speed until everything is incorporated.

Assembly 

Divide the dough into 3 parts about 270 grams or about 9 1/2 ounces each.  Return one batch to the mixing bowl and add 2 tablespoons of strawberry powder.  After the powder is mixed in add red food color to get a vibrant red.  (Some of it will bake out so it needs to be darker going into the oven.)  Remove to a bowl.

Wipe the mixer out with a paper towel if needed.  If a bowl scraper is used to remove the dough, it should be clean enough to continue.

Place a second portion of dough in the mixing bowl and add the cocoa powder.Cocoa Powder in Blend in completely.

It is easiest to scoop one flavor all at once then put them together.  Wash the disher/scooper in between.Scoops of Dough

Using a #100 disher/scooper, or about 2 teaspoons each, scoop each of the doughs and line them up on a baking sheet.  Cover each batch with film as you go along so they don’t dry out.

Place one of each color before you.Balls of colored doughGently push them together so they are one.  Roll them between the palms of your hands to form a ball. In hand

Rolled between hands

Roll the ball in the sugar and place on a baking sheet.

These cookies will spread considerably so place about 3 across and 4 to 5 down on a baking sheet.  Below is an unbaked cookie next to the baked cookie.Baked and unbaked Neapolitan Butter Cookies

Bake for 10 to 13 minutes. The white part will barely be brown and they will be slightly soft in the middle.  Do not over bake.Bottom of cookie

I’m not sure why this is necessary, but as the cookies come from the oven, bang the pan on a counter to flatten them. I did with one pan and I didn’t with the other – it didn’t make a big difference.

Yield:  About 26 Neapolitan Butter Cookies.  Store in a covered container at room temperature for 4 to 5 days.

If you enjoyed these other cookies:

Holiday Cookies
Baci di Dama
Pfeffernusse

Murbteig Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoMurbteig cookies  were one of my favorite Christmas cookies made by my mother. The basic pastry is German or Viennese depending upon what book you are reading.  It is extremely easy to put together. Mother made this in a mixer but I find it easier in the food processor. Both versions are included.

In addition to these cookies, Murbteig has many applications in the pastry world.  In my book, “The New Pastry Cook”, I devoted a chapter and many more recipes to this marvelous pastry.

I still remember my mother rolling out gobs of these cookies every year. We also had Murbteig cookies at Easter which I suppose explains the chicken. The basic cookie was always made with a set of cutters in the shape of the four suits of cards. I still have the small cutters that came from Penny’s for twenty nine cents. Box of cuttersShe also included a small little chicken. I have no idea why the chicken or the card cutters but they are a dainty cookie and look just beautiful on a cookie tray. Continue reading

Chocolate Dipped Sweet and Salty Butter Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo 2These Chocolate Dipped Sweet and Salty Butter Cookies are one of the simplest cookies to be found.  However, they are addictive in their simplicity.

Normally, I roll the cookie dough into logs and then cut them about 1/4 inch thick.  After cutting, I dip the tops in coarse sanding sugar, then pop them into the oven.  The sugar adds a nice crunch and they glisten on a tray.  However, these can also be rolled out and cut with cookie cutters.  I have done it both ways depending upon my needs.  It is easiest to roll between two pieces of waxed paper.

Recently, I glazed these cookies in chocolate then sprinkled them with a mixture of sanding sugar and sea salt.  Truly does bring them to another level.  The amount of salt is determined by taste and the salt you use, which is why I told  you which one I used.  I have given you measurements for the sugar and salt, but I encourage you to add the salt a little at a time and taste as you go.  You may prefer more or less and there is no right or wrong.   With these cookies, you taste the cookie and the aftertaste is the salt, which is what I prefer.

However you decide to make them, they will be a great addition to any cookie collection. Continue reading