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  • Spumoni Cookies

    1 vote
    Spumoni Cookies
    Servings: 1
    by Miss Polly Motzko
    6 recipes
    >
    Come Pull Up a chair with some cooking buddies at: http://www.CookingUpAStorminCA.ning.com Adapted from Better Homes & Gardens “Festive & Fancy Christmas Cookies"...though I think you can make these any time at all when you want to put a smile on some one's face. :-) They were inspired by the Italian ice cream dessert served at fancy Italian restaurants and Italian delis. Polly’s Variation: I made a version of these for Christmas when I was married that had the same chocolate layer, then the cherry and instead of the pistachio layer-you can also leave it plain and then add either walnuts or pecans and add almond extract to it.

    Ingredients

    • 1 cup I Can’t Believe It’s Not Butter Baking Sticks (In your refer section) or you can use real butter or your choice or margarine
    • 3 cups all-purpose flour
    • 1 cup sugar
    • 1 egg
    • 3 tablespoons milk
    • 1 teaspoon vanilla
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 3 tablespoons cocoa powder plus 1 Tablespoon olive oil or other oil
    • 1/2 cup mini chocolate chips-to add to the chocolate dough
    • 2/3 cup chopped Bing Cherries-Trader Joe’s-put them in a food processor or a Magic Bullet-if you have one. (I love the thing and use it all the time for all kinds of things from Smoothies to other purposes.)
    • Process the cherries until very finely minced or you can finely chop them with a very sharp knife. Add this to the cherry dough along with the 6 drops of red food coloring-or add the amount that you like.
    • To make the cherry flavor all the more intense, you can add some Torani Cherry Flavored Syrup from Italy. Add about 1 teaspoon of the syrup to the cherry dough.
    • ½ cup chopped pistachio nuts-ground in a processor until moderately fine, but not ground-otherwise you won't see the beautiful nuts showing through!
    • Trader Joe’s has the best price on these & if you find cheaper, let me know at:
    • [email protected] :-)
    • 6 drops red food coloring for the cherry dough
    • 6 drops green coloring for the pistachio dough

    Directions

    1. 1. Beat butter or margarine about 30 seconds or until softened. Add half the flour, and the sugar. Egg. 2 tablespoons milk, vanilla, baking soda and salt. Beat slowly until combined, scraping sides of bowl occasionally. Stir in remaining flour.
    2. 2. Divide dough into thirds. Into one portion, mix chocolate and 1 tablespoon evaporated milk
    3. Into second portion, mix cherries.and another tablespoon of evaporated milk.
    4. Into third portion, mix pistachios and remaining 2 teaspoons milk, almond extract, and enough 6 drops green food coloring to tint a nice light green-like pistachio ice cream.
    5. 3. To shape dough, line bottom and sides of an 8×4×2 inch loaf pan with clean plastic wrap-or if you use a silicone loaf pan like I have, you won’t need to line it with anything. It will pop out and not stick.
    6. Press pink dough evenly in pan, Top with chocolate dough then top with green
    7. dough. Cover and chill for 4 to 24 hours.
    8. 4. Invert pan; remove dough. Remove plastic wrap. Cut dough into ¼ inch thick slices; cut each slice crosswise into three pieces.
    9. Place 2 inches apart on ungreased cookie sheet lined with a silicone baking liner.
    10. Bake in 375 degree oven for 8 to 10 minutes, or until edges are firm and bottoms are lightly browned. Remove and cool on a wire rack.
    11. Makes about 84 cookies

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