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Italian Spumoni Cookies Recipe

Italian Spumoni Cookies Recipe photo by Taste of Home

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These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! —Taste of Home Test Kitchen

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Italian Spumoni Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch

Yield: 48 Servings

30 10 40

Ingredients

2 tubes (16-1/2 ounces each) refrigerated sugar cookie dough
1 cup all-purpose flour, divided
1/4 cup chopped maraschino cherries
4 to 6 drops red food coloring, optional
2 tablespoons baking cocoa
2 teaspoons hazelnut liqueur
1/3 cup chopped pistachios
4 to 6 drops green food coloring, optional

Directions

Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions.
Add the cherries, red food coloring if desired and remaining flour to one portion. Add cocoa and liqueur to the second portion. Add pistachios and green food coloring to the remaining portion.
Roll each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight.
Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 103 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 87 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Italian Spumoni Cookies in Simple & Delicious October/November 2011, p13

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.

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Reviews for Italian Spumoni Cookies

Italian Spumoni Cookies

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Reviewed on Dec. 26, 2012 by TheOtherKimK

I needed to tweak the flour a bit with the marachino layer but everyone loved these. I put the dough in the freezer once it was layered and it sliced perferctly.

Reviewed on Dec. 19, 2012 by mamada

Mine did not turn out so rectangular but everyone liked these cookies, I left out the hazelnut flavoring in the chocolate layer and it was fine.