Neapolitan Cookies

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, remove 2 eggs from your refrigerator. Preheat oven to 350°F. In two small bowls, separate one of the eggs into white and yolk (save the white for another culinary adventure!). In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and egg yolk until combined.

STEP 2

In a medium bowl, whisk together the flour, baking powder, and salt. Using a spatula, stir the flour mixture into the sugar-oil-egg mixture until a ball of dough forms. Crush the freeze dried strawberries using your fingers or a paring knife. Save your pea-sized pieces for decoration in step 6.

STEP 3

Divide dough in thirds and place into three small bowls. Add cocoa powder to one third and mix by hand until fully incorporated and uniform in color. Add strawberry extract to another third and mix until extract is absorbed. Prepare two baking sheets with parchment paper provided.

STEP 4

Form cookie dough balls. Take a teaspoon of each dough and combine all three by lightly rolling between the palms of your hands. Place 16-18 balls on prepared baking sheets about two inches apart. Press down on each dough ball to flatten slightly. Bake for 9-11 minutes until the cookies brown faintly on the bottom edges and the cookies puff up. Remove and place on a wire rack to cool completely.

STEP 5

Place chocolate in a small heat-proof bowl. Melt by microwaving in 30 second increments (about 60 to 90 seconds total) stirring well between each increment. Dip a quarter of each cookie into chocolate, let excess run off, then place back onto the wire rack.

STEP 6

Sprinkle crushed strawberries onto melted chocolate area of each cookie, and let set. Pro tip: speed the set-up time by placing the cookies in the refrigerator. Enjoy with an ice cold glass of milk!