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I added the spumoni bars to my Christmas trays and they went over well, I'd give them 4 stars. The dough was a little tricky to shape but I found that molding the middle and then putting in the freezer for a bit helped a lot. I then pulled it out and could shape the other doughs on either side and put it all in the freezer before slicing. We also discovered that we loved the pistachio layer. It was such a hit while making the cookies that we actually made a full recipe of just pistachio and used a small cookie scoop to portion it. The pistachio were the only cookies that I held back from goodie trays and went only to our nearest and dearest in their goodie baskets. The pistachio cookies were a full 5 stars!

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persi February 20, 2010

I danced all over trying several of the options from this wonderful collection of recipes. From this recipe I made the spumoni bars which were delicious. I was a little nervous about the combination of flavors but they work well here juast as in the favorite the cookies mimic. I will miss you my friend.

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justcallmetoni December 19, 2007

I used the dough to make the Almond Brittle Cookies. They turned out so pretty and tasted good too!

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Susie D December 17, 2007

I made the Italian Spumoni Bars and they were fabulous. I made one recipe of the basic cookie dough and instead of dividing it in half, I used all of it to make the Spumoni Bars and doubled the ingredients listed for them (I didn't double the rum extract though; I was afraid it would be too strong). They were very easy to make but you'd never know it to look at them. I made my rectangle 8 x 6 and then cut it into three sections lengthwise for shorter cookies (2 inches instead of 3). I didn't slice them 1/8 inch...I have a problem cutting cookies that thin. ;) I did about 1/4 inch and still ended up with lots of cookies! Every time I make these (& your Kolacky) I will think of you, CoolMonday...we miss you!

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Karen=^..^= December 07, 2007
Cookies Around the World 3 of 5