Italian Spumoni Cookies ("Spumookies")

Total Time:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min

Yield:
About 14 large cookies
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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    This recipe is featured in:

    12 Days of Cookies