MERRY CHRISTMAS!
It’s the most wonderful time of the year; and it feels doubly so for me. This year, Christmas has felt like reaching the end of the finish line of a race. But because I’ve been so busy at work, I’ve taken my stress into creating a suuuuper extra to-do list for Christmas.
After I finished the huge project I worked on for the last months at work, I redirected my energy making Christmas cards, baking, planning and buying presents, etc.
This Neapolitan cookie recipe is one manifestation of my extra-ness this season.
Jon’s grandma isn’t able to make these this year, as she just returned from some time in the hospital. And she hasn’t made them much over the last couple of years.
They used to be her holiday tradition + grandpa’s Spritz cookies. As our wedding present, she gave us a binder full of recipes she loved to make for the family. Every time she made Neapolitan cookies in the past, she’d remark on how difficult they were to make, which has deterred me from trying to bake them. But since she hasn’t made them in a while, I took it upon myself to at least try to do it.
After making these, I’d say — they aren’t as hard as I thought they would be. It’s like making 2 cookies, 2 different kinds of dough are needed, then you layer them, refrigerate for a day, and then cut into strips for baking.
Though they weren’t as difficult as expected, they did take some effort and advance planning. Also they take a LOT of shortening (!) and I’m sure I ate so many that I’ve gained at least a pound due to these.
Now I’m sooooo ready to rest.
I’ve been reflecting on one of my favorite Christmas songs: “Oh Holy Night” and specifically the below lyrics:
Long lay the world in sin and error pining
Till He appeared and the soul felt its worth
A thrill of hope the weary world rejoices
For yonder breaks a new and glorious morn
This season, I’m particularly feeling that weight of weariness. I’m particularly that though I’ve been so weary, there is the promise of something — hope — to look forward to.
If I was a character in a video game, I’d have the flashing red battery sign above my player. I’m at the end of my energy and I’m so glad for the new beginning of the new year.
Wishing you a very Merry Christmas, a recharging and refreshing holiday and last week of the year, and looking forward to the hope the new year brings.
Ingredients
Dark Dough
- 3 cups sifted all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 1 cup vegetable shortening
- 1 cup coarsely ground nuts (I used pecans)
- 2 eggs, unbeaten
- 1 1/2 cups brown sugar, packed
- 6 oz finely ground semi-sweet chocolate chips
- !For the Light Dough
- 2 cups sifted all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 egg, unbeaten
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 tbsp water
- 3/4 cup finely chopped raisins
- 12 maraschino cherries, finely chopped
Instructions
For Dark dough:
- Sift together flour, salt, baking soda, cinnamon, and cloves in a medium bowl.
- In a separate large bowl, mix shortening with sugar with an electric mixer until well-combined (ok if it’s a little bumpy)
- Add the egg to the shortening and sugar mix and beat until very light and fluffy.
- Stir in the dry ingredients to the wet, and fold in the ground nuts and chocolate until well combined.
- !For the Light dough
- Sift together flour, salt, baking soda in a medium bowl.
- In a separate larger bowl, mix the shortening with sugar with an electric mixer until well-combined (ok if it’s a little bumpy).
- Add the egg, extracts, and water, and mix until very light and fluffy.
- Add the dry ingredients to the wet ingredients, and the raisins and cherries until well-combined.
- !Putting it all together:
- Line a 9×13 pan with wax paper.
- Layer half the dark dough and spread evenly across the bottom of the pan.
- Add all the light dough on top, pressing to make sure the doughs combine, but not too hard to actually mix them together.
- Add the second half of dark dough to the top, and press evenly.
- Slice 2 inch thick rows from top to bottom with the pan laying landscape across (long edge on top, short edges on the sides). You should have 5-7 rows.
- Refrigerate for 24 hours.
- !Baking:
- Start the oven at 400 degrees Fahrenheit.
- Lightly pull the dough out of the pan with the wax paper.
- Slice 1/2 inch thick pieces from each pre-cut segment.
- Place cookies 1 inch apart on an ungreased cookie sheet.
- Bake for 8-10 minutes.
- Enjoy!
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