Seeing as we're sitting on the cusp of autumn, I've begun thinking about transitions--shutting off our water sprinklers for the winter, replacing our cotton bedspread with our puffy down comforter, and tidily tucking away our tank tops and shorts until the sun peeks out of clouds again. It's the perfect time to segue from ice-cold ice cream to warm, home-baked ice cream cookies, like these delicious Neapolitan Ice Cream Cookies!Who wouldn't love a fresh batch of these colorful, yummy cookies, their three buttery layers dressed up with hints of chocolate and almond? Tender and chewy, Neapolitan Ice Cream Cookies are just what you need on those harsh winter days when you've got a sweet tooth, but it's just too darn cold for frozen treats. Plus, they're super easy--and fun!--to make. All you have to do is create a single cookie dough, split it in thirds, add the appropriate coloring, place the dough in nice, even layers, refrigerate, slice, and go! The dough can be made a day ahead and refrigerated until you're ready to bake. Kids of all ages are sure to "wow" at the tri-colored strata, making it an excellent choice for birthdays, holidays, or anydays!
Here's the link to the recipe, from Betty Shimabukuro's "By Request" column in the Honolulu Star-Advertiser. I previously mentioned these cookies in my post about Italian Rainbow Cookies. Enjoy!
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