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Italian Spumoni Cookies

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

48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

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

2 of 2

Italian Spumoni Cookies (continued)

Directions (continued)

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.

Nutrition 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.