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I make about 20 different types of cookies during the Holidays, and these are one recipe that I make every year. CHERRY, CHOCOLATE and PECAN, PISTACHIO or HAZELNUT RUM layers ** Colorful ** EASY to do and store well in the freezer (up to 3 months). * They also ship well **
SPUMONI COOKIE SLICES
1 cup butter, softened …………......................... 1-1/2 cups powdered sugar
1 egg ………………………………........................1 tsp pure vanilla extract
2-1/2 cups flour ..................................................2 oz (2 squares) semisweet chocolate, melted
1/2 cup chopped pecans or hazelnuts...................1/2 tsp. rum extract
3 to 5 drops EACH green AND red food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract (or butter pecan or pistachio extract)
***
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions.
(1) Stir chocolate into one portion. (2) Add pecans, rum extract and green food coloring to the second portion. (3) Add cherries, almond extract and red food coloring to the third.
Roll each portion between two pieces of waxed paper into an 8x6” rectangle. Remove waxed paper. Place pink rectangle on a piece of plastic wrap. Top with the chocolate and green rectangles; press together lightly. Wrap with plastic wrap and chill overnight.
Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8” slices. Place 1" apart on ungreased baking sheets. (NOTE: You can wrap whatever dough you don't use in foil or plastic wrap; stick it into a large zip-top baggie and refrigerate. Then, just slice as many as you need at a time for freshly baked cookies.)
Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Yield: about 7 dozen.
SPUMONI COOKIE SLICES
1 cup butter, softened …………......................... 1-1/2 cups powdered sugar
1 egg ………………………………........................1 tsp pure vanilla extract
2-1/2 cups flour ..................................................2 oz (2 squares) semisweet chocolate, melted
1/2 cup chopped pecans or hazelnuts...................1/2 tsp. rum extract
3 to 5 drops EACH green AND red food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract (or butter pecan or pistachio extract)
***
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions.
(1) Stir chocolate into one portion. (2) Add pecans, rum extract and green food coloring to the second portion. (3) Add cherries, almond extract and red food coloring to the third.
Roll each portion between two pieces of waxed paper into an 8x6” rectangle. Remove waxed paper. Place pink rectangle on a piece of plastic wrap. Top with the chocolate and green rectangles; press together lightly. Wrap with plastic wrap and chill overnight.
Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8” slices. Place 1" apart on ungreased baking sheets. (NOTE: You can wrap whatever dough you don't use in foil or plastic wrap; stick it into a large zip-top baggie and refrigerate. Then, just slice as many as you need at a time for freshly baked cookies.)
Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Yield: about 7 dozen.
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