Italian Spumoni Cookies Spumookies Recipes

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.

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.