ITALIAN SPUMONI COOKIES RECIPE: HOW TO MAKE IT
These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. 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. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
SPUMONI BARS RECIPE - PILLSBURY.COM
A pistachio cookie base, creamy cherry filling and heavenly chocolate topping make this festive layered bar a truly delicious twist on Italian spumoni. It looks like it takes forever to make, but is way easier than you think—promise!
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 35 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
- In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
- Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
- In medium bowl, stir pudding mix and 1/4 cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
- Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 340 , CarbohydrateContent 48 g, CholesterolContent 20 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 8 g, ServingSize 1 Bar, SodiumContent 240 mg, SugarContent 37 g, TransFatContent 0 g
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SPUMONI SLICES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories 101 calories per serving
- 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. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.
SPUMONI ICEBOX COOKIES - GOOD HOUSEKEEPING
Total Time 1 hours 5 minutes
Category Christmas, baking, dessert
Cuisine American, Italian
Calories 45 calories per serving
- Line 9-inch by 5-inch metal loaf pan with plastic wrap, letting wrap extend on all sides. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter and sugar 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Add egg and almond extract and beat until well blended. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl. Transfer 1 rounded cup plain dough to medium bowl; with spoon, stir in pistachios and enough green food coloring to tint dough bright green. In another bowl, place 1 rounded cup plain dough; stir in cherries and enough red food coloring to tint dough bright red. Evenly pat pistachio dough into bottom of prepared pan; freeze 10 minutes. Pat plain dough on top of pistachio layer; freeze 10 minutes. Pat cherry dough on top. Cover pan with plastic wrap and refrigerate 4 hours or overnight, until dough is firm enough to slice. Preheat oven to 350 degrees F. Remove dough from pan; discard plastic wrap. With serrated knife, cut dough crosswise into 1/4-inch-thick slices. Cut each slice crosswise into 3 cookies. Place cookies, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until firm and golden brown at edges. Cool cookies on cookie sheet on wire rack 2 minutes. With wide spatula, carefully transfer cookies to rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.
BAKED ALASKA RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.6
Category Cake Recipes
- Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.
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