Recipe: Spumoni Squares (cookies)

Spumoni Squares

These cookies have 3 layers: one pistachio, one cherry, one chocolate.

1 cup butter or margarine, unsalted
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate mini chips
2 drops green food coloring
1/2 cup shelled and chopped pistachio nuts
1 drop red food coloring
1/4 cup candied cherries, finely chopped

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds.

Melt 2 1/2 tablespoons of the mini-chips.

Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2-inch.

Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer.

Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries.

Roll, flatten, cut and place on pistachio layer. Cut into two 1-foot blocks; square off sides as much as possible. Wrap and chill until firm.

Preheat oven to 375 degrees F.

Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets.

Bake 8 minutes or until puffed. Remove to wire rack to cool.

Makes 5 dozen
Source: LindaVE, 2000