cookie dough Ingredients
2½ c flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ c butter, room temp
1 c sugar
½ c brown sugar
1 large egg, room temp
1 large egg yolk, room temp
½ tsp vanilla
½ c sugar, for topping
Cherry ingredients
¼ c maraschino cherries,
drained, dried, chopped
3 tbsp flour
pistachios ingredients
½ c ground pistachios
¼ tsp almond extract
optional: tiny drop green
food coloring
Chocolate ingredients
⅓ c mini milk chocolate chips
½ tbsp cherry juice
2 tbsp cocoa powder
Spumoni Cookie
Spumoni Cookie
Directions
Base Cookie Dough
In medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer bowl, with paddle attachment, beat butter, sugar, and brown sugar on medium-high speed until creamed, about 3 minutes.
Add egg, egg yolk, and vanilla on medium speed until just combined.
Sift in dry ingredients, beat on low until incorporated, then increase to medium-high until fully combined. The dough will be thick. Divide into 3 equal portions.
Flavors
Move one portion of dough to mixing bowl. Add cherry ingredients. Beat on medium speed until combined. Refrigerate. Repeat with pistachio and chocolate ingredients.
Scoop and roll all doughs into 15g/ 1 tbsp balls. Refrigerate after each flavor is complete.
Take one of each dough ball, press together and roll into one cookie ball. Roll in sugar and place on lined cookie sheet. Refrigerate 1 hour or overnight before baking. Chilling dough is imperative.
Bake
Line baking sheet with parchment paper. Place chilled cookie dough balls 3” apart. Bake until the edges are set but the centers still look soft, about 14–16 minutes.
Preheat over 350°.