Italian Spumoni Cookies Recipes

SPUMONI CHUNK COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

ITALIAN SPUMONI COOKIES

Steps:

• 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 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.

SPUMONI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.

SPUMONI COOKIES

Steps:

• In a large bowl or the bowl of a stand mixer, cream together the butter and the sugar for about 2 minutes.
• Add the egg and the vanilla and mix until combined.
• In a separate bowl, combine the flour, salt and baking powder. Whisk together to mix well.
• Add the dry ingredients to the butter mixture and mix just until combined.
• Divide the dough into thirds and place in separate bowls. (I weighed my dough and ended up with 750 grams total. I divided this into 250 grams in each bowl. You don't have to weigh though! You can absolutely eyeball this!)
• In one bowl, add the pistachios, the Amaretto OR almond extract, and the green food coloring. Mix well to combine. Wear gloves to keep from staining your hands! Set aside.
• In the second bowl, add the cherries, Kirsch (if using) and red food coloring. Mi well to combine. Set aside.
• In the third bowl, add the melted chocolate and mix well to combine.
• On a floured countertop, or on parchment or silpat, roll each colored dough into a long rope. Place side by side and rub a little water on the sides where they meet to help the dough stick together.
• Using a rolling pin, roll the three colors out to about 1/4 inch thick. With a knife or rotary cutter, slice pieces that are approximately 1 inch wide. Transfer to 2 parchment lined baking sheets. Refrigerate until the oven comes up to temperature.
• Preheat oven to 375F.
• Bake for 10 minutes or until lightly browned on the edges. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack and cool completely. Store airtight at room temperature for up to 5 days.

SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES

Steps:

• Beat shortening and margarine or butter about 30 seconds or till softened.
• Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
• Beat till thoroughly combined, scraping sides of bowl occasionally.
• Stir in remaining flour.
• Divide dough into thirds.
• Into one portion, mix chocolate and 2 teaspoons of the milk.
• Into second portion, mix cherries.
• Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
• To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
• Press pink dough evenly in pan.
• Top with chocolate dough.
• Top with green dough.
• Cover and chill for 4 to 24 hours.
• Preheat oven to 375 degrees.
• Invert pan; remove dough.
• Remove plastic wrap.
• Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
• Place 2 inches apart on ungreased cookie sheet.
• Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
• Remove and cool on rack.
• Drizzle with powdered sugar icing tinted green or with melted chocolate.

NO CHURN SPUMONI

Steps:

• Line a loaf pan with plastic wrap so it hangs over the sides.
• Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
• Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
• Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
• Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
• Cover and freeze for 4 hours.
• Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

ITALIAN SPUMONI COOKIES ("SPUMOOKIES")

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Mix the flour, baking powder and salt in a small bowl and set aside.
• In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.
• Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
• Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.