Neapolitan Sugar Cookies

Soft sugar cookies topped with chocolate, vanilla & strawberry frosting.

Neapolitan Sugar Cookies

Ingredients:
3 cups all-purpose flour, plus additional for rolling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel

Frosting:
3/4 cup whole milk
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup unsalted butter
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
*1 tablespoon unsweetened cocoa powder
*1/4 teaspoon strawberry extract + 1 small drop red food coloring
(Could you substitute strawberry juice for the extract?-I think that would be better)

Directions:
Sift together flour, baking powder, baking soda, and salt, in a medium mixing bowl.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter and cream cheese until creamy, about 1 minute. Beat in sugar until well combined. Beat in eggs, vanilla, and lemon peel, until well combined.
Reduce mixer speed to low, and gradually beat in flour mixture, until well combined.
Cover bowl, and place in freezer for 30 minutes.

Preheat oven to 350 degrees F. Coat cookie sheets with nonstick spray, butter, or shortening.
Flour a counter, rolling pin, and cookie cutters. Turnout half of dough onto counter. Add a little flour to the dough, and shape into a ball. Roll out dough into 1/4-inch thickness, cut out shapes using cutters, and place cookies on prepared pans.

Working in batches, bake cookies for 10-12 minutes. (Dough won't be golden)
Cool cookies on pan for 1 minute, then transfer to wire racks to cool completely.

To make the frosting, heat milk, sugar, and flour, in a large saucepan over medium heat, and bring mixture to a boil, stirring frequently. When mixture is the consistency of pudding, remove pan from heat. Scrape mixture into a large bowl, and cool a few minutes. Chill mixture in the refrigerator until cold.
Beat butter in a large bowl, using an electric mixer on medium speed, until creamy. Beat in cooled milk mixture, until well combined, about 1-2 minutes. Beat in confectioners sugar and vanilla, until well combined.
Divide mixture into two other bowls, keeping an equal amount in the original bowl. In one bowl, beat in cocoa powder until combined. (Clean beaters) In another bowl, beat in strawberry extract and red food coloring until combined.
Frost the cookies as desired.

Yield: About 40 cookies, depending on what size you make them