Spumoni Cookie 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 COOKIE CUPS

Steps:

• Heat oven to 350°F.
• In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/3 cup all-purpose flour; with hands, mix until well combined. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape tablespoonsful of dough into 18 balls; place each ball in ungreased mini muffin cup. With end of wooden spoon or dowel, create small indention in cookie dough, not going through bottom, to make a cup.
• Bake 14 to 15 minutes. Remove from oven. Immediately use end of wooden spoon again to gently press each into cup shape. Cool completely in muffin cups, at least 15 minutes. Run butter knife around edge of each cookie cup; gently remove from muffin cups.
• Melt 2 oz chocolate-flavored candy coating almond bark (dipping chocolate) as directed on package. Dip top of each cookie cup in melted chocolate; cool completely until set.
• Meanwhile, beat 1 box (4-serving size) pistachio instant pudding and pie filling mix and 1 cup cold milk with whisk until thick and smooth. Fold in 1 1/2 cups (4 oz) thawed whipped topping.
• Spoon pudding mixture into resealable freezer plastic bag. Seal bag; cut off one bottom corner of bag. Pipe mixture into cookie cups. Top each with 1 maraschino cherry.

SPUMONI COOKIE BARS

Steps:

• Walnuts were equally swapped out for pistachios.
• One drop of green food coloring was added to the pistachio layer (Americolor Electric Green was used).
• One drop of pink food coloring was added to the maraschino layer (Americolor Soft Pink was used).
• A 12 (3x1x1.25-inch) mini silicone cake pan was used instead of a baking sheet to bake the cookies.
• Bake time was modified by an additional 4 minutes to accomodate the thicker cookie cut.
• Use walnuts instead of pistachios.
• Omit the green and pink food coloring.
• Roll assembled dough to 24 by 3-inch rectangle. Cut rectangles crosswise into 1-inch cookies and space the 3/4 inches apart on the a parchment-lined baking sheet.
• Skip the loaf pan for a regular baking sheet and line it with parchment paper.
• Bake cookies for 12 to 14 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.

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

SPUMONI COOKIES

Steps:

• Preheat the oven to 325°F. Grease 3 large baking sheets or half-sheet pans and spread parchment or wax paper on each one. Grease the parchment paper with butter.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, butter, sugar, and egg yolks on medium speed for about 5 minutes, or until light and fluffy.
• Using a wooden spoon, stir in the flour until well incorporated.
• In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.
• Fold a third of the egg whites into the batter to lighten it. Gently fold in the remaining two thirds of the whites.
• Divide the batter into three portions and put each in its own small bowl. Mix one portion with red food coloring, mix another with green food coloring, and leave the final portion white.
• Spread each portion of batter on one of the baking sheets, spreading it with a palette knife or spatula. Spread the batter as thinly and evenly as you can, so that it covers the baking sheets. Bake for about 15 minutes, or until set. Remove from the oven, invert each baked piece of dough on wire racks, remove the parchment paper, and let cool completely.
• When the layers are cool, spread raspberry jam on the green layer and top with the white layer. Spread the apricot preserves on the white layer and top with the red layer.
• Cut the cookies into 1-inch-wide rectangles, 2 to 2½ inches long. Dip each into the warm Chocolate Glaze to coat all sides and let set on wire racks until the chocolate Cools.
• For the Chocolate Glaze:
• In the top of a double boiler set over barely simmering water, melt the chocolate and butter, stirring gently, until melted and smooth.
• Remove the top of the double boiler from the heat and set aside to allow the chocolate to cool to room temperature. It is ready when you stick the tip of your finger in it and it does not feel hot. Use immediately. (If there is any leftover glaze, refrigerate it and reheat to drizzle over ice cream or pound cake.) Makes about 1 1/2 cups.

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.

SPUMONI COOKIES

Steps:

• Preheat oven to 350 degrees F. Sift together the flour and backing 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.

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.

SPUMONI COOKIES

Steps:

• 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. Divide dough into thirds. Into one portion, mix chocolate and 1 tablespoon evaporated milk Into second portion, mix cherries.and another tablespoon of evaporated milk. 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. 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. Press pink dough evenly in pan, Top with chocolate dough then top with green dough. Cover and chill for 4 to 24 hours. 4. Invert pan; remove dough. Remove plastic wrap. Cut dough into ¼ inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet lined with a silicone baking liner. 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. Makes about 84 cookies

SPUMONI COOKIES

Steps:

• Mix butter, sugar, vanilla and Large eggs. Stir in flour and salt. Divide dough into 3 equal parts. Mix nuts and food coloring in one part. Mix chocolate into 1 part; mix cherries into remaining part. Line bottom and ends of loaf pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches over each end of pan. Pless nut dough proportionately in bottom of pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with extended ends of foil. Chill at least 2 hrs but no longer than six weeks. Heat oven to 375 F. Remove foil & dough from pan; remeove foil. Cut dough crosswise into 1/4-inch slices; cut each slice into half. Place about 1-inch apart on ungreased cookie sheet. Bake cookies till set, about 10 min. Immediately remove from cookie sheet.