Spumoni Slices Neapolitan Cookies Recipes

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:

• In bowl, combine flour, baking soda and salt, and set aside.
• In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
• On low speed, gradually add flour mixture and mix until smooth.
• Divide dough into thirds.
• With wooden spoon, stir melted chocolate into one portion.
• Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
• Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
• To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
• Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
• Press pink dough evenly into box.
• Cover with chocolate dough and then green dough.
• Press down firmly to make even layers.
• Cover and chill until firm, at least 3 hours.
• Fifteen minutes before baking, preheat oven to 375 degrees.
• Cut roll into 1/4-inch slices.
• Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
• Cool for 5 minutes on sheet and then transfer to rack and 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.