"Cookies are made of butter and love"
The recipe called for pistachios for the green dough, but I didn't have any, so I substituted chopped toasted almonds. I think a couple drops of almond extract would make them even better! A few tips: let the dough come to room temperature for a least an hour so it will be easy to work with. When dividing into three pieces, do your best to make them as equal as possible. That goes miles toward making the three pieces fit together correctly in the end steps. Remember to start these cookies the night before!
Italian Spumoni Cookies
makes 30 cookies
A Taste of Home Recipe
2 16-ounce tubes Pillsbury sugar cookie dough
1 cup all-purpose flour
1/4 cup chopped maraschino cherries
red food color
2 tablespoons cocoa
2 teaspoons hazelnut liquor
1/3 cup chopped pistachios (or almonds)
1/4 teaspoon almond extract (optional)
green food color
Allow cookie dough to come to room temperature (at least an hour). Empty both rolls into a large mixing bowl. Using an electric mixer, beat in 3/4 cup of flour. Divide dough into 3 equal parts.
Place one of the 1/3 portions of dough back into bowl. Beat in 1/4 cup of flour, then 6 drops red food coloring and the 1/4 cup of chopped maraschino cherries. Shape dough into a ball and set aside.
Wipe inside of bowl with paper towel, then place another 1/3 portion of dough in. Beat in 2 tablespoons of cocoa and 2 teaspoons of hazelnut liquor. Shape dough into ball and set aside.
Wipe inside of bowl with a paper towel and add last 1/3 portion of dough. Beat in 1/3 cup chopped nuts, 5 drops of green food coloring and almond flavoring (if desired).
Shape each ball of dough into an equal length log...about 15 inches long. Place log on a piece of plastic wrap and using a rolling pin, flatten into a 1/2 inch thick rectangle. Pat sides and end square with a spatula.
Repeat with each portion of dough, then stack them in this order; cherry, chocolate, then pistachio. Pat ends and sides with spatula to ease them to fit together.
Wrap rectangle of dough in plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees. Remove dough from fridge, cut in half, re-wrapping and returning half to fridge (or freezer to use later). Slice dough into 1/4 inch thick slices and place on ungreased cookie sheet. Bake 8-10 minutes. Cool 2 minutes, then using a spatula, carefully place cookies on cooling rack. Cool completely, then store cookies at room temperature in an airtight container.