{"id":62796,"date":"2025-02-01T19:49:21","date_gmt":"2025-02-01T19:49:21","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/neapolitan-shortbread-cookies-sarah-kieffer\/"},"modified":"2025-02-01T19:49:21","modified_gmt":"2025-02-01T19:49:21","slug":"neapolitan-shortbread-cookies-sarah-kieffer","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=62796","title":{"rendered":"Neapolitan Shortbread Cookies | Sarah Kieffer"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1300\" height=\"1733\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies.jpg\" alt=\"neapolitan shortbread cookies on a sheet pan\" class=\"wp-image-21106\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-650x867.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-768x1024.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-1152x1536.jpg 1152w\" sizes=\"(max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<p>I decided to come up with a shortbread version of these <a href=\"https:\/\/www.thevanillabeanblog.com\/neapolitan-cookies\/\">Neapolitan cookies<\/a> for a few reasons, since they always find their way into my <a href=\"https:\/\/www.thevanillabeanblog.com\/holiday-cookie-round-up\/\">holiday cookie boxes<\/a>. <strong>The main reason being they are slightly less tedious to put together than the sugar cookie version, which saves some time during the holiday cookie madness I like to put myself through.<\/strong><\/p>\n<p>Shortbread dough does not have any leavening in it, and is known for its \u201cshort\u201d or crumbly texture. The shining ingredient is of course, butter, <strong>but this beautiful, multi-color cookie also has a nice hit of chocolate and strawberry.<\/strong> I prefer to use unsalted butter so I can control how much salt I put into the cookie, but if you have a salted butter you love, you can use that instead; taste the finished dough before adding more salt. Make sure that the dough is completely combined, and use a spatula to scrape down the sides of the mixer.<\/p>\n<h2 class=\"wp-block-heading\">How to Shape Neapolitan Shortbread<\/h2>\n<ul class=\"wp-block-list\">\n<li>As in the Neapolitan sugar cookies, the dough is divided into three sections, and then strawberry and chocolate are added to two of the portions. <\/li>\n<li>I press the doughs together and create three different stripes of color and flavor for each cookie. I like how the lines are perfectly straight and each cookie is unique. <\/li>\n<li>I also shaped the log into more of a square instead of rounding it out into a circle, so that my cookie box would have some variety of shape as well (since most cookies are circle shaped except the cut-out cookies).<\/li>\n<\/ul>\n<p>If you\u2019re looking for a plain vanilla shortbread, I have this <a href=\"https:\/\/www.thevanillabeanblog.com\/buttery-vanilla-shortbread\/\">Buttery Shortbread recipe<\/a>. If you wanted a pan version instead of slice and bake, you\u2019ll love this <a href=\"https:\/\/www.thevanillabeanblog.com\/tender-shortbread-cookies-pan-style\/\">Tender, Pan-Style Shortbread<\/a>. I have quite a few recipes for shortbread and sables in my books too; all of them quite similar in nature, and all of them well-loved by my family.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1300\" height=\"1733\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-2.jpg\" alt=\"neapolitan shortbread cookies on pink plates\" class=\"wp-image-21103\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-2.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-2-650x867.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-2-768x1024.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-2-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<h2 class=\"wp-block-heading\">Tips for Making Neapolitan Shortbread Cookies:<\/h2>\n<p><strong>Butter<\/strong> is the major ingredient here, so make sure to use a brand of butter that you love.<\/p>\n<p>I prefer to use unsalted butter so I can control how much salt I put into the cookie, but if you have a salted butter you love, you can use that instead; <strong>taste the finished dough before adding more salt.<\/strong> Make sure that the dough is completely combined, and use a spatula to scrape down the sides of the mixer.<\/p>\n<p>Use\u00a0<a href=\"https:\/\/amzn.to\/3vPJ6rh\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">black cocoa powde<\/a>r for a darker color.<\/p>\n<p>I buy freeze-dried strawberries at Target or you can get them <a href=\"https:\/\/amzn.to\/3ZpuXRZ\">online here<\/a>. The powdered strawberries on their own won\u2019t give a bright pink hue, <strong>so I like to add a little food coloring<\/strong>.<\/p>\n<h3 class=\"wp-block-heading\">Best Way to Store Shortbread<\/h3>\n<p>Shortbread can be stored at room temperature for up to 5 days. Shortbread can also be frozen: make sure the cookies are wrapped airtight (a ziplock freezer bag works good for this) and freeze for up to 2 months.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1300\" height=\"1581\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-3.jpg\" alt=\"neapolitan shortbread cookies\" class=\"wp-image-21104\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-3.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-3-650x791.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-3-768x934.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-3-1263x1536.jpg 1263w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1300\" height=\"1733\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-4.jpg\" alt=\"neapolitan shortbread cookies on parchmemt paper\" class=\"wp-image-21105\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-4.jpg 1300w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-4-650x867.jpg 650w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-4-768x1024.jpg 768w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-4-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1300px) 100vw, 1300px\"\/><\/figure>\n<div id=\"wprm-recipe-container-21076\" class=\"wprm-recipe-container\" data-recipe-id=\"21076\" data-servings=\"30\">\n<div class=\"wprm-recipe wprm-recipe-template-vbb-cutout\">\n<div class=\"wprm-recipe-image wprm-block-image-circle\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 4px;border-style: solid;border-color: #ffffff;\" width=\"200\" height=\"200\" src=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-200x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"neapolitan shortbread cookies on a sheet pan\" srcset=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-200x200.jpg 200w, https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies-500x500.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\"\/><\/div>\n<div class=\"wprm-recipe-template-vbb-cutout-container\">\n<p><a href=\"https:\/\/www.thevanillabeanblog.com\/wprm_print\/neapolitan-shortbread-cookies\" style=\"color: #9b9b9b;background-color: #ffffff;border-color: #e5e5e5;border-radius: 0px;padding: 5px 20px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21076\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a><br \/>\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thevanillabeanblog.com%2Fneapolitan-shortbread-cookies%2F&amp;media=https%3A%2F%2Fwww.thevanillabeanblog.com%2Fwp-content%2Fuploads%2F2024%2F12%2Fneapolitan-shortbread-cookies.jpg&amp;description=Neapolitan+Shortbread+Cookies&amp;is_video=false\" style=\"color: #9b9b9b;background-color: #ffffff;border-color: #e5e5e5;border-radius: 0px;padding: 5px 20px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"21076\" data-url=\"https:\/\/www.thevanillabeanblog.com\/neapolitan-shortbread-cookies\/\" data-media=\"https:\/\/www.thevanillabeanblog.com\/wp-content\/uploads\/2024\/12\/neapolitan-shortbread-cookies.jpg\" data-description=\"Neapolitan Shortbread Cookies\" data-repin=\"\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#9b9b9b\"><path fill=\"#9b9b9b\" d=\"M12,0C5.4,0,0,5.4,0,12c0,5.1,3.2,9.4,7.6,11.2c-0.1-0.9-0.2-2.4,0-3.4c0.2-0.9,1.4-6,1.4-6S8.7,13,8.7,12 c0-1.7,1-2.9,2.2-2.9c1,0,1.5,0.8,1.5,1.7c0,1-0.7,2.6-1,4c-0.3,1.2,0.6,2.2,1.8,2.2c2.1,0,3.8-2.2,3.8-5.5c0-2.9-2.1-4.9-5-4.9 c-3.4,0-5.4,2.6-5.4,5.2c0,1,0.4,2.1,0.9,2.7c0.1,0.1,0.1,0.2,0.1,0.3c-0.1,0.4-0.3,1.2-0.3,1.4c-0.1,0.2-0.2,0.3-0.4,0.2 c-1.5-0.7-2.4-2.9-2.4-4.6c0-3.8,2.8-7.3,7.9-7.3c4.2,0,7.4,3,7.4,6.9c0,4.1-2.6,7.5-6.2,7.5c-1.2,0-2.4-0.6-2.8-1.4 c0,0-0.6,2.3-0.7,2.9c-0.3,1-1,2.3-1.5,3.1C9.6,23.8,10.8,24,12,24c6.6,0,12-5.4,12-12C24,5.4,18.6,0,12,0z\"\/><\/g><\/svg><\/span> Pin<\/a><\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21076-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"21076\" data-servings=\"30\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2 <\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">[3 sticks or 339 g] unsalted butter, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">[200 g] granulated sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/2 <\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">[60 g] confectioners&#8217; sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">fine salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">large<\/span> <span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons <\/span> <span class=\"wprm-recipe-ingredient-name\">pure vanilla extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">[426 g] all-purpose flour*<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3DeHb8q\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow noreferrer noopener\">[8 g] freeze-dried strawberries<\/a><\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1 to 2<\/span> <span class=\"wprm-recipe-ingredient-unit\">drops<\/span> <span class=\"wprm-recipe-ingredient-name\">pink food coloring, optional<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/4ggfcng\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow noreferrer noopener\">Dutch-process cocoa powder<\/a><\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">water, room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3VuCFJp\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow noreferrer noopener\">sanding sugar<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-21076-instructions-container wprm-block-text-normal\" data-recipe=\"21076\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-21076-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder. (You can sift the seeds out if desired, but don&#8217;t need to).<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and confectioners&#8217; sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolks and vanilla, and mix on low speed until incorporated. Then add the flour and mix on low speed until just combined.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">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.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined. If the cocoa powder is not incorporating quickly, add the teaspoon of water to the mixing bowl.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Divide each of the three flavor portions of dough into two equal pieces, for six pieces of dough total. Stack one chocolate, one strawberry, and one vanilla on top of each other, and gently press the pieces together. Pat and form into a log, about 2 in [5 cm] wide and 8 in [20 cm] long. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle about a teaspoon of sanding sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight. Repeat with the remaining dough.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">When ready to bake, adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line two sheet pans with parchment paper.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-21076-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Sprinkle some more sanding sugar over each side of the log, if desired. Slice the chilled log into \u00bd in [12 mm] thick pieces (you can go up to 3\/4 in if you want them a little thicker). Space the pieces about 2 in [5 cm] apart on the sheet pans. Bake one pan at a time, rotating halfway through baking. Bake until the edges are light golden brown but the centers are still pale, 13 to 15 minutes. Move the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.<\/span><br \/>\n<span style=\"display: block;\">Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I\u2019ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don\u2019t use yeast.\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I decided to come up with a shortbread version of these Neapolitan cookies for a few reasons, since they always find their way into my holiday cookie boxes. The main reason being they are slightly less tedious to put together than the sugar cookie version, which saves some time during the holiday cookie madness I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":62797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[12708,16591,34459,4526,5523],"dealstore":[],"offerexpiration":[],"class_list":["post-62796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cookies","tag-kieffer","tag-neapolitan","tag-sarah","tag-shortbread"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Neapolitan Shortbread Cookies | Sarah Kieffer - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=62796\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neapolitan Shortbread Cookies | Sarah Kieffer - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I decided to come up with a shortbread version of these Neapolitan cookies for a few reasons, since they always find their way into my holiday cookie boxes. 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