Neapolitan
Cookies (from “100 Cookies” from Sara
Kieffer)
Ingredients
2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup [8 g] freeze-dried strawberries
1 cup [2 sticks | 227 g] unsalted butter, room temperature
1 3/4 cup [350 g] granulated sugar
1 large egg plus 1 large yolk
2 teaspoons pure vanilla extract
2 or 3 drops red food coloring (optional) (used 4 drops of red food coloring)
2 tablespoons Dutch-process cocoa powder
Sprinkles or granulated sugar, for rolling
Directions
Adjust an oven rack to the middle of the oven. Preheat the oven to
350F [180C]. Line three baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of a food processor fitted with a blade, pulverize the
strawberries into a powder.
In the bowl of a stand mixer fitted with a paddle, beat the butter
on medium speed until creamy, about 1 minute. Add the sugar and beat on medium
speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla,
and beat on medium speed until combined. Add the flour mixture and beat on low
speed until just combined.
Dump the dough out onto a work surface and divide it into three
equal portions. Put one-third of the dough back into the mixer and add the
powdered strawberries and food coloring, if using. Mix on low speed until
totally combined, then remove the dough and quickly wipe out the bowl of the
mixer.
Add another third of dough to the mixer. Add the cocoa powder and
mix on low speed until totally combined.
Pinch a small portion (about 1/2 oz [15 g]) of each of the three
doughs, and press them gently together, so they adhere to each other, but keep
their unique colors. Press the piece into a cookie scoop or roll it into a
ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7
cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway
through baking. Bake until the sides are set and the cookies are puffed, 10 to
11 minutes.
Transfer the sheet pan to a wire rack and let the cookies cool for
5 to 10 minutes on the pan, then remove them and let them cool completely on
the wire rack. Cookies can be stored in an airtight container at room
temperature for up to 2 days.
Notes Use black
cocoa powder for a darker color. The powdered strawberries on their own won’t
give a bright pink hue, so I like to add a little food coloring. I also like to
roll each individual color of dough into the same color of sprinkles, but you
can mix and match however your heart desires. I buy freeze-dried strawberries
at Target.
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