Best Spumoni Cookies Recipes

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ITALIAN SPUMONI COOKIES



Italian Spumoni Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 87mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN SPUMONI COOKIES ("SPUMOOKIES")



Italian Spumoni Cookies (

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield About 14 large cookies

Number Of Ingredients 12

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped pistachios
1/2 cup dried cherries

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 CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Provided by Serafina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g

SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES



Spumoni Slices - Italian Christmas Cookies image

These three colored cookies are pretty simple to make and add a nice touch of color to your gift platters

Provided by Steve_G

Categories     Dessert

Time 57m

Yield 84 cookies, 42 serving(s)

Number Of Ingredients 15

1/2 cup shortening
1/2 cup butter
3 cups all-purpose flour
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 (1 ounce) semi-sweet chocolate baking square, melted and cooled
4 teaspoons milk
1/3 cup chopped candied red cherries
1/2 cup chopped pistachio nut
1/4 teaspoon rum flavoring
3 drops green food coloring
powdered sugar icing (optional) or melted chocolate (optional)

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 (NEAPOLITAN COOKIES)



Spumoni Slices (Neapolitan Cookies) image

Make and share this Spumoni Slices (Neapolitan Cookies) recipe from Food.com.

Provided by Julesong

Categories     Dessert

Time 5m

Yield 84 pieces

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
2 semi-sweet chocolate baking squares, melted (1 ounce each)
1/2 cup pecans, chopped
3 -5 drops green food coloring
1/4 cup candied red cherries, finely chopped
1/2 teaspoon almond extract
3 -5 drops red food coloring

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in egg and vanilla.
  • Gradually add flour and mix well.
  • Divide dough into three portions.
  • Stir chocolate into one portion; mix well.
  • 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 and 8x6-inch 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 wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator.
  • Cut remaining rectangle into 1/8 inch slices.
  • Place 1 inch 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.
  • Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.

Nutrition Facts : Calories 50, Fat 3, SaturatedFat 1.6, Cholesterol 8, Sodium 20.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.5, Protein 0.6

CHOCOLATE-DIPPED SPUMONI COOKIES



Chocolate-Dipped Spumoni Cookies image

I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups finely chopped pistachios, divided
1-1/3 cups finely chopped dried cherries, divided
1-3/4 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

MARK'S SPUMONI COOKIES



Mark's Spumoni Cookies image

My first husband was Italian. He loved everything Italian. This cookie recipe started as a recipe for a cookie with chocolate, vanilla, and strawberry layers. For Christmas back in 1972 I changed it to Spumoni flavors: chocolate, cherry, and pistacio. These cookies bacame a must for Christmas every year. They are pretty and...

Provided by Kathie Carr

Categories     Cookies

Time 30m

Number Of Ingredients 11

1 c butter, softened
3/4 c sugar
1 large egg
1/2 tsp vanilla extract
2 3/4 c all purpose flour
1 pinch salt
2 squares unsweetened baking chocolate, melted
1/4 c pistacio nuts, chopped
1/4 c well drained maraschino cherries, chopped
1/2 tsp rum extract
red and green food coloring

Steps:

  • 1. Mix butter, sugar, egg, and vanilla. Blend thoroughly. Stir in flour and salt. Divide dough into 3 equal parts. To the first part add melted chocolate. Mix well. To second part add pistacio nuts and 1-2 drops green food coloring. Mix well. To the third part add cherries, rum extract, and 2-3 drops red food coloring. Mix well.
  • 2. Shape each part into a 16 inch long by 3 inch wide flat rectangle. Layer colors on top of each other with the chocolate dough in the center. Press dough together to make a loaf shaped bar. Wrap in plastic wrap and chill dough for at least 2 hours.
  • 3. When ready to bake preheat oven to 375 degrees. Slice cookies 1/4 to 3/8 inch thick. Bake on ungreased cookie sheets for about 8 minutes. Do NOT overbake. Cookies should not be brown but when lightly touched there should be no imprint left behind. Remove from oven and cool on wire racks.

SPUMONI CHUNK COOKIES



Spumoni Chunk Cookies image

These extremely easy cookies are always a hit at a cookie exchange. The recipe calls for a 1/4 teaspoon of almond extract, but I actually like to add a few drops more for more almond flavor.

Provided by Donata Natalino

Categories     Chocolate

Time 1h25m

Number Of Ingredients 7

1 pkg betty crocker sugar cookie mix
1/2 c butter or margarine, softened
1 egg
1/4 tsp almond extract
1 c dried cherries, coarsely chopped or use cherry flavored craisins
1 c salted dry roasted pistachio nuts, coarsely chopped
1 c semi sweet chocolate chips

Steps:

  • 1. Preheat oven to 375. In a large bowl stir cookie mix, butter, egg and extract unitl soft dough forms. Stir in cherries, nuts and chocolate.
  • 2. On un-greased cookie sheet, drop dough by heaping tablespoons about 2 inches a part
  • 3. Bake 10 to 12 minutes until edges are golden brown. Cool 2 minutes; remove from cookie s to cooling racks. Cool completely.

ITALIAN SPUMONI COOKIES ("SPUMOOKIES")



Italian Spumoni Cookies (

How to make Italian Spumoni Cookies ("Spumookies")

Provided by @MakeItYours

Number Of Ingredients 12

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped pistachios
1/2 cup dried cherries

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 CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

"This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies."

Provided by @MakeItYours

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/4 cup chopped pistachios

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 CHUNK COOKIES



Spumoni Chunk Cookies image

Very simple, lushious and perfect for the holidays or anytime

Provided by Constance Kovar

Categories     Chocolate

Time 45m

Number Of Ingredients 6

1 pkg sugar cookie mix 1lb. 1.5 ozs
1/2 c butter or margarine
1 egg
1 c dried cherries, coarsely chopped
1 c semisweet chocolate chunks or chips
1 c salted dry-roasted pistachio nuts, coarsely chopped

Steps:

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

SPUMONI CHUNK COOKIES



Spumoni Chunk Cookies image

Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried cherries, coarsely chopped
1 cup semisweet chocolate chunks
1 cup salted dry-roasted pistachio nuts, coarsely chopped

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.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 18 g, TransFat 1 g

SPUMONI COOKIES



Spumoni Cookies image

From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.

Provided by Barb Witherspoon

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 semi-sweet chocolate baking square, melted and cooled
1/3 cup finely chopped pistachios
green food coloring
1/3 cup finely chopped candied red cherries
1/4 teaspoon almond extract
red food coloring

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.

Nutrition Facts : Calories 902, Fat 54.6, SaturatedFat 31.5, Cholesterol 174.9, Sodium 570.7, Carbohydrate 94.5, Fiber 3.4, Sugar 38.3, Protein 11.7

SPUMONI COOKIES



SPUMONI COOKIES image

Categories     Cookies     Chocolate     Nut     Dessert     Bake

Yield 4 dozen

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1/4 cup white sugar
3/4 cup packed brown sugar
1 package instant pistachio pudding mix (3.4 oz)
2 Eggs
1 teaspoon vanilla extract
1 package semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/4 cup chopped pistachios

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.

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