Spumoni Cookies

Recipe by Barb Witherspoon
READY IN: 30mins
YIELD: 4 dozen


  • 2 14
  • 14
    teaspoon baking soda
  • 14
    teaspoon salt
  • 1
    cup butter, softened
  • 1
  • 1
    semi-sweet chocolate baking square, melted and cooled
  • 13
    cup finely chopped pistachios
  • green food coloring
  • 13
    cup finely chopped candied red cherries
  • 14
    teaspoon almond extract
  • red food coloring


  • 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.