I’m a sucker for spumoni ice cream. After all, what’s not to love? Chocolate, cherries and pistachios all swirled together to give you the perfect flavor combination.
When I came across a recipe for Spumoni Cookies, I had to try them. And they certainly don’t disappoint!
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 1/2 cups flour
- 1/2 cup cocoa (I used dark cocoa for an even richer taste)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups finely chopped pistachios, divided
- 1 1/3 cups finely chopped dried cherries, divided
- 1 3/4 cups semisweet chocolate chips
- 1 tablespoon shortening
Preheat the oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour, cocoa, baking soda and salt. Stir in 1 cup each pistachios and cherries.
Drop by tablespoonfuls 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes or until set. Cool on pans. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off. Sprinkle with remaining pistachios and cherries. Place on waxed paper and let stand until set.