Imported from Instagram

Chocolate, Pistachio & Cherry Spumoni Sugar Cookies

Name: Chocolate, Pistachio & Cherry Spumoni Sugar Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 882 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 1 cup Unsalted butter (Room temperature); 1.5 cup Granulated sugar; 1 Large egg (Room temperature); 1 Large egg yolk (Room temperature); 1 tbsp Half-and-half; 2 tsp Vanilla bean paste; 2.67 cup All-purpose flour (Plus 1–2 tsp for the cherry portion and 2 tsp for the pistachio portion, as needed for moldable consistency); 0.5 tsp Baking soda; 1.5 tsp Baking powder; 1 tsp Salt; 3 tbsp Dried cherry powder (For the cherry portion); 0.25 cup Amarena cherries (Chopped; for the cherry portion); 3 tbsp Dark cocoa powder (For the chocolate portion; source spells this as “dark coco powder”); 2 tsp Cherry juice (For the chocolate portion); 3 tbsp Pistachios (Chopped; for the pistachio portion); 2.5 tbsp Pistachio paste (Source gives a range of 2–3 tbsp; midpoint used for the numeric quantity)

Recipe by Amanda Mahoney-Fernandes @sendnoods · Instagram

Imported by Blak Rabbit on SeeMeCook

A soft sugar-cookie dough is divided into four portions: cherry, dark chocolate, pistachio, and plain, creating a colorful assortment inspired by spumoni ice cream. Chill the scooped cookies overnight to help limit spreading before baking.

24 servings882 minItalian

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Ingredients

1 cup Unsalted butter (Room temperature)
1.5 cup Granulated sugar
1 Large egg (Room temperature)
1 Large egg yolk (Room temperature)
1 tbsp Half-and-half
2 tsp Vanilla bean paste
2.67 cup All-purpose flour (Plus 1–2 tsp for the cherry portion and 2 tsp for the pistachio portion, as needed for moldable consistency)
0.5 tsp Baking soda
1.5 tsp Baking powder
1 tsp Salt
3 tbsp Dried cherry powder (For the cherry portion)
0.25 cup Amarena cherries (Chopped; for the cherry portion)
3 tbsp Dark cocoa powder (For the chocolate portion; source spells this as “dark coco powder”)
2 tsp Cherry juice (For the chocolate portion)
3 tbsp Pistachios (Chopped; for the pistachio portion)
2.5 tbsp Pistachio paste (Source gives a range of 2–3 tbsp; midpoint used for the numeric quantity)

Steps

1
Bring the butter and eggs to room temperature before mixing.
2
Prepare the base dough by combining the butter, sugar, egg, egg yolk, half-and-half, and vanilla bean paste.
3
Combine the flour, baking soda, baking powder, and salt, then add the dry mixture to the wet mixture to make the base cookie dough.
4
Divide the base dough into four equal portions.
5
Mix the dried cherry powder and chopped Amarena cherries into one portion. Add 1–2 teaspoons flour to bring it to a moldable consistency; the cherries add substantial liquid.
6
Mix the dark cocoa powder and cherry juice into a second portion.
7
Mix the chopped pistachios and pistachio paste into a third portion. Add 2 teaspoons flour to bring it to a moldable consistency.
8
Leave the fourth portion plain.
9
Scoop the portions into dough balls, grouping them by flavor.
10
Arrange 2–3 dough balls per parchment-lined tray, leaving room for spreading.
11
Chill the scooped dough overnight. The source emphasizes that chilling is important because the cookies spread substantially otherwise.
12
The next day, preheat the oven to 350°F (175°C).
13
Bake for 10–12 minutes.

Notes

The author says the cookies spread noticeably even after chilling, so bake only 2–3 per tray. The transcript says to layer the dough balls flavor by flavor, but does not provide further instructions for combining or shaping them; no additional assembly detail is specified.