Italian Spumoni Cookies (Cherry, Vanilla and Pistachio)
A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes. Check out our favorite Italian cookie recipes right from Nonna's recipe box. Try biscotti, pizelle, amaretti and more.
Spumoni Cookies Global Bakes
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.
Spumoni Cookies Easy and Delicious Italian Butter Cookies Miss Bizi Bee
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place about six or eight cookies on each baking sheet and bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool 5 minutes on the pan before transferring to a wire rack to cool completely.
Spumoni Cookies Edible Shasta Butte
In a large mixing bowl, combine sugar, butter, egg, and vanilla. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Reduce speed to low; add flour, baking powder, and salt. Beat until well mixed (1-2 minutes). 2. Divide dough into thirds. To one third, add cherries and red food coloring; mix well.
Holiday Spumoni Cookies Recipe
Instructions. Preheat oven to 350°F. In a large saucepan, mix the powdered sugar and flour. Whisk in the heavy whipping cream. Cook and stir over medium heat until the mixture thickens and bubbles. Reduce the heat to low and continuously stir 2 additional minutes.
Spumoni Cookies » With Sprinkles on Top
Add 1 egg and 1/2 teaspoon salt to the bowl and stir to combine. Add 100 grams all purpose flour, 68 grams bread flour, 70 grams ground pistachio, and 1 teaspoon of baking soda to the bowl. Stir to combine, stopping when the dry ingredients are a little more than halfway incorporated. Streaks of dry ingredients will still remain.
Italian Spumoni Cookies
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside. Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture.
Italian Spumoni Cookies Recipe Taste of Home
In a bowl, whisk together the flour, baking powder, and salt. 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt. In the bowl of a stand mixer (or large bowl with hand mixer) on medium speed beat together the softened butter and remaining 1.5 cups sugar until light and fluffy, 4-5 minutes.
Italian Spumoni Cookies (Cherry, Vanilla and Pistachio)
1½ cups granulated sugar. 1 large egg, room temperature. 1 teaspoon vanilla extract. Chocolate Dough additions: 2 tablespoons unsweetened cocoa powder. 2 teaspoons hazelnut liqueur (optional) ¼ cup mini chocolate chips. Cherry Dough additions: 2 tablespoons all-purpose flour.
Italian Spumoni Cookies
Cut rectangle lengthwise into three pieces with sharp knife. Cut each piece crosswise into 1/4-inch slices. Place slices 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges just begin to brown. Cool completely. STEP 6. Serve cookies with ice cream, chopped pistachios and maraschino cherries, if desired.
BEST Spumoni Cookies 🍪🍒 Hardcore Italians
Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie. Press extra chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving. Keyword ice cream, spumoni, cookies.
My Mother's Apron Strings Spumoni Cookies
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.
Italian Spumoni Cookies
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.
Italian Spumoni Cookies
5-6 drops green food coloring. Directions: In a large mixing bowl, combine butter, sugar, egg, and the extracts. Beat at medium speed until creamy. Add flour, baking powder, and salt. Beat until well-blended. Divide dough into thirds. Add chopped maraschino cherries and red food coloring to one of the thirds.
From My Southwest Kitchen Italian Spumoni Cookies ("Spumookies")
In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes. On low speed, gradually add flour mixture and mix until smooth. Divide dough into thirds. With wooden spoon, stir melted chocolate into one portion.
Italian Spumoni Cookies
Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl. Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes.
