Neapolitan checkerboard cookies [Sue Li} from Cookies - The Best Recipes for the Perfect Anytime Treat (page 140) by Vaughn Vreeland and New York Times Cooking

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough refrigerates overnight.

  • krista_nne1g9 on February 02, 2026

    Recipe is really fun - definitely takes some precision measuring though! (I used a carpenter’s square lol) The one issue I had was the hydration of the dough for the cocoa and Berry dough - i could not get it to come together so ended up putting it back in mixer and adding 1 tsp at a time of heavy cream until I could get it to adhere to itself enough to roll out. Overnight refrigeration is a must! I ran out of freeze dried strawberries so I made up the difference in raspberries and they were still good! After baking, I gave them a confectioners glaze with a little vanilla bean paste for a nice sheen before bringing them to an event ??

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