mark's spumoni cookies

Name: Mark's Spumoni Cookies
Prep time: 20 min
Cook time: 10 min
Ingredients: 1 cup(s) butter, softened; 3/4 cup(s) sugar; 1 large egg; 1/2 teaspoon(s) vanilla extract; 2 3/4 cup(s) all purpose flour; 1 pinch(es) salt; 2 - squares unsweetened baking chocolate, melted; 1/4 cup(s) pistacio nuts, chopped; 1/4 cup(s) well drained maraschino cherries, chopped; 1/2 teaspoon(s) rum extract; - red and green food coloring

(2 RATINGS)

78 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Jan 26, 2012

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.

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prep time 20 Min

cook time 10 Min

method ---

yield

Ingredients

1 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 3/4 cups all purpose flour
1 pinch salt
2 - squares unsweetened baking chocolate, melted
1/4 cup pistacio nuts, chopped
1/4 cup well drained maraschino cherries, chopped
1/2 teaspoon rum extract
- red and green food coloring

How To Make mark's spumoni cookies

Step 1

Mix 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.

Step 2

Shape 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.
Step 3

When 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.
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