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