Carefully add Vegetable Oil to creamed butter mixture and continue creaming. Mixture will be runny. Add powdered sugar and continue creaming for 1-3 minutes
Add Egg and Vanilla Extract and cream for another minute or two. The butter mixture will be light and fluffy.
In a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda, Cream of Tarter and Salt together and carefully add dry ingredients a little at a time to butter mixture making sure it’s fully mixed together before adding more.
Scrape sides of bowl down as needed mixing cookie dough.
Once dough is mixed together divide the dough into 3 equal portions.
Use ⅓ cup Freeze Dried Strawberries and pulse in a food processor and add to one portion of cookie dough. Hand mix into dough. Add 2-3 drops of red food coloring (optional) to make more pink.
Add 1 tablespoon Black Cocoa powder or Dutch Process Cocoa and mix into one portion of cookie dough.
Leave remaining cookie dough portion alone.
I find it best to portion each dough ball out into 1 teaspoon size portions. Then it becomes easy to grab one tiny cookie dough portion and press together forming the Neapolitan stripe look you are going for.
Place cookie dough on baking pan with parchment paper and bake in a preheated oven to 350 degrees.
Bake for 7-9 minutes or until edges are set and tops are no longer glossy. Remove from oven and allow to cool on baking sheet for a minute or two before removing to a cooling wire rack to cool completely.
Storing and Freezing:
Always store cookies in an airtight container or ZipLoc bag at room temperature for up to 7 days. Cookies are best if enjoyed in 2-4 days.
Freezing. Wrap cooled cookies in plastic and store in a sealed container. Cookies can be frozen for up to 3 months.
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