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December 18, 2010 / Leslie

Weekend Cooking: Spumoni Cookies

Spumoni CookiesToday’s Weekend Cooking post is also part of the Virtual Cookie Swap hosted by Dawn of She is Too Fond of Books.

Red and green and cheerful, this is my favorite Christmas cookie. I’ve been baking this cookie for almost 20 years now and when I don’t bring it on Christmas Day I hear about it. So it’s become a tradition that I bring the Spumoni Cookies.

It’s not the easiest to make but it’s unique and I only make it once a year.

Ingredients
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup butter
1½ cups sugar
1 egg
1 teaspoon vanilla
¼ teaspoon peppermint extract
5 drops red food coloring
¼ cup ground pistachio nuts or almonds
5 drops green food coloring
1 ounce unsweetened baking chocolate, melted and cooled

Preparation

  • In a medium mixing bowl stir together flour, baking powder and salt. Set aside
  • In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
  • Add the 1½ cups sugar and beat until fluffy.
  • Add egg and vanilla, beat just till combined.
  • Slowly add flour mixture beating on medium speed till combined.
  • Divide dough into 3 equal portions and place in 3 small bowls. To one portion stir in peppermint extract and red food coloring. To another stir in the pistachio nuts and green food coloring. To the remaining portion stir in the melted chocolate. (I find it impossible to stir anything into dough and have it mix thoroughly. Once I’ve stirred as much as I can I use my hands and mix it until even. Messy, but works the best.)
  • Divide each portion of the three balls of dough in half making six balls, total. On waxed paper shape each portion into a 10 inch roll.
  • Gently press one roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping round shapes intact. Gently press one roll of peppermint dough on top, lengthwise, making a shape similar to a triangle. Repeat with remaining dough.
  • Wrap each tricolored roll in waxed paper or plastic wrap and refrigerate for 2-24 hours or until dough is firm enough to slice. (Dough can also be wrapped in foil and frozen for up to 3 months.)
  • Cut each roll into ¼ inch slices rotating the roll as you Spumoni Cookiesslice to avoid flattening the roll. Place 1 inch apart on ungreased cookie sheet.
  • Bake at 350° F for 10 to 12 minutes. Transfer to wire rack to cool. Makes about 60 cookies.

I use parchment paper over the cookie sheets. It makes cleanup so easy I will never cook them directly on the pan again. Also, one tip, check the temperature of your oven with a thermometer. Don’t trust the dial on the stove. Mine is fairly new and it’s off by about 15° F. I preheat for an extra 10 minutes until I’m sure the temperature is even. I got tired of burnt cookies.
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Source: Better Homes and Gardens Magazine 1993.


Weekend Cooking is hosted by Beth Fish Reads. Participation is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

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13 Comments

Leave a Comment
  1. Young Wifey / Dec 18 2010 8:17 pm

    I love these cookies, thanks for sharing the recipe…

    Like

  2. rhapsodyinbooks / Dec 18 2010 9:06 pm

    These look like so much fun to make! Thanks for the recipe and especially the pictures!

    Like

  3. nat @book, line, and sinker / Dec 18 2010 9:24 pm

    wow! what a labor of love. i love the flavor and color combination and can’t wait to see the finished cookies! wishing you a happy holiday!

    Like

  4. Suko / Dec 18 2010 10:07 pm

    Wow! This recipe sounds quite involved but must be good. The dough looks great! I didn’t realize that each portion of dough has different flavorings, chocolate, mint, and pistachio. Can’t wait to see the finished spumoni cookies! 🙂

    Like

  5. leeswammes / Dec 19 2010 6:20 am

    That looks so nice! I like the different colours. I’ve only done this with cake: “normal” and chocolate gives marbling effect.

    Like

  6. Beth F / Dec 19 2010 7:05 am

    Oh wow — I bet these look so pretty on the plate. Can’t wait to see what the finished cookies look like. They may be a bit fussy but they don’t look hard.

    Like

  7. Rebecca Rasmussen / Dec 19 2010 7:49 am

    These are so festive — I love them. And sometimes a fussy cookie is completely worth it! xo

    Like

  8. Dawn - She Is Too Fond of Books / Dec 19 2010 11:38 am

    These are beautiful! What a great tradition (and, yes, I bet people complain if you don’t make them!)

    Thanks for joining the virtual cookie swap – I hope I can get to make these in the next few weeks.

    Like

  9. oilerblue / Dec 19 2010 4:20 pm

    What fun cookies! We have not decided what to leave out for Santa yet.

    Like

  10. michelle / Dec 19 2010 8:25 pm

    These are very festive looking!! Thanks for sharing, especially the photos.

    Like

  11. Lisa Murphy / Dec 10 2016 2:03 pm

    This is literally my favorite Christmas cookie recipe. I have been trying to find it because I lost the magazine article and my kids loved this when they were little. Yay!! Thanks so much. 🙂 How can I get a printable version?

    Like

    • Leslie / Dec 17 2016 10:20 am

      Thanks for stopping by. I still have the original pages of the recipe cut from the magazine! Unfortunately there is no easy way to print this. This theme doesn’t come with a printer friendly option. When I need to print something I use the browser print option, but that prints everything and not just the post.

      Like

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  1. Spumoni Cookies – A Christmas Favorite | Under My Apple Tree

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