Neapolitan Cookies
This cookie was inspired by pastry chef Matthew Rice’s Neapolitan cookie, which I stumbled upon while searching Pinterest for the color pink. This cookie popped up, and I was intrigued by the pretty colors all rolled together. I headed straight to the kitchen. I used my sugar cookie as a base and came up with the version here. My children beg for this cookie, and it’s worth the extra steps needed to create it.Makes about 20 cookies
- 2 1/2 cups plus 1 tablespoon (364 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (8 grams) freeze-dried strawberries
- 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 2 or 3 drops red food coloring (optional)
- 2 tablespoons Dutch-process cocoa powder
- White, pink, and brown sprinkles, for rolling (optional)
