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


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.

About this Recipe

Course/Dish: Cookies