Mark's Spumoni Cookies

Kathie Carr


My first husband was Italian. He loved everything Italian.

This cookie recipe started as a recipe for a cookie with chocolate, vanilla, and strawberry layers. For Christmas back in 1972 I changed it to Spumoni flavors: chocolate, cherry, and pistacio. These cookies bacame a must for Christmas every year. They are pretty and tasty. People always comment they have never seen anything anything like them.

I have seen other similar recipes recently but I did come up with this on my own way back in 1972.

★★★★★ 2 votes
20 Min
10 Min


1 c
butter, softened
3/4 c
1 large
1/2 tsp
vanilla extract
2 3/4 c
all purpose flour
1 pinch
squares unsweetened baking chocolate, melted
1/4 c
pistacio nuts, chopped
1/4 c
well drained maraschino cherries, chopped
1/2 tsp
rum extract
red and green food coloring

How to Make Mark's Spumoni Cookies


  • 1Mix butter, sugar, egg, and vanilla. Blend thoroughly. Stir in flour and salt. Divide dough into 3 equal parts.

    To the first part add melted chocolate. Mix well. To second part add pistacio nuts and 1-2 drops green food coloring. Mix well. To the third part add cherries, rum extract, and 2-3 drops red food coloring. Mix well.
  • 2Shape each part into a 16 inch long by 3 inch wide flat rectangle. Layer colors on top of each other with the chocolate dough in the center. Press dough together to make a loaf shaped bar. Wrap in plastic wrap and chill dough for at least 2 hours.
  • 3When ready to bake preheat oven to 375 degrees. Slice cookies 1/4 to 3/8 inch thick. Bake on ungreased cookie sheets for about 8 minutes. Do NOT overbake. Cookies should not be brown but when lightly touched there should be no imprint left behind. Remove from oven and cool on wire racks.

Printable Recipe Card

About Mark's Spumoni Cookies

Course/Dish: Cookies