Spumoni cookies
78 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, softened |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 2¼ | cup | Flour |
| ¼ | cup | Chopped pistachios or toasted almonds |
| 6 | drops | Green food coloring |
| 1 | ounce | Unweetened chocolate melted and cooled |
| 2 | tablespoons | Finely chopped marschino cherries, drained |
| ½ | teaspoon | Salt |
Directions
Mix butter, sugar, vanilla and eggs. Stir in flour and salt. Divide dough into 3 equal parts. Mix nuts and food coloring in one part.
Mix chocolate into 1 part; mix cherries into remaining part. Line bottom and ends of loaf pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches over each end of pan. Pless nut dough evenly in bottom of pan. Press chocolate dough on top of nut dough.
Press cherry dough on top of chocolate dough. Cover dough with extended ends of foil. Refrigerate at least 2 hours but no longer than six weeks. Heat oven to 375øF. Remove foil & dough from pan; remeove foil. Cut dough crosswise into ¼-inch slices; cut each slice into half. Place about 1-inch apart on ungreased cookie sheet.
Bake cookies until set, about 10 minutes. Immediately remove from cookie sheet.
Betty Crocker Cookbook