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Italian Spumoni Cookies

 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


  • 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


  • Let cookie dough stand at room temperature 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 remaining flour, cherries and if desired red food coloring to one
  • portion. Add cocoa and liqueur to the second portion. Add pistachios
  • and if desired green food coloring to the remaining portion.
  • Roll each portion between two pieces of waxed paper into an 8x6-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.
  • Preheat oven to 375°. Cut chilled dough in half widthwise. Return
  • one rectangle to the refrigerator. Cut remaining rectangle into

2 of 2

Italian Spumoni Cookies (continued)

Directions (continued)

  • 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat
  • with remaining dough.
  • Bake 8-10 minutes or until set. Cool 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.