Neapolitan Spritz Cookies

This delicious spritz cookie recipe has pretty red, white, and brown stripes, just like a favorite ice cream flavor. Flavored with chocolate and strawberry gelatin, these easy Christmas cookies will stand out on any dessert table.

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4.0 by 3 people

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  • Makes: 112 servings
  • Serving Size: 1 cookie
  • Makes: 112 cookies
  • Prep: 50 mins
  • Bake: 7 mins 375°F per batch

Neapolitan Spritz Cookies

Directions

  1. Preheat oven to 375 degrees F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg and vanilla bean paste until combined. Beat in flour.
  2. Divide dough into three portions. In a medium bowl stir melted chocolate into one portion, kneading with hands until completely combined. In another bowl stir gelatin into second dough portion, kneading until combined. Leave remaining dough plain. (Do not chill dough.)
  3. Break off equal pieces of each color dough. Roll pieces into logs and place together to fit into cookie press fitted with a ribbon or star plate. Force through cookie press onto an ungreased cookie sheet. Bake 7 to 9 minutes or until edges are firm and just starting to brown. Remove; cool on wire racks.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Neapolitan Spritz Cookies)

  • Per serving:
  • 47 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 26 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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