From the kitchen of Stephanie Knewasser.  A buttery
pistachio cookie is topped with a chunk of maraschino
cherry, baked, then drizzled with chocolate.
In a mixer:
1 1/2 c butter (3 sticks), softened
1 c sugar
Beat 3 minutes.
Add:
1 egg
1 1/2 tsp almond extract
10 drops green food coloring
Beat until light & fluffy.
Gradually add:
4 c flour
Mix until completely incorporated.
Add:
1/2 c ground pistachios
Roll a ball of dough between 2 sheets of plastic
wrap.  No need to refrigerate dough or use flour for
rolling.  Use a cookie cutter to cut cookies.
Put on an ungreased cookie sheet.

Top each cookie with a chunk of a maraschino
cherry
.  For tiny cookies, as small as 1/8, for large
cookies, 1/2 a cherry.  Adjust to suit your taste.

Bake @ 375, 10-12 minutes or until edges begin to
turn golden.

Cool cookies.
Melt chocolate.  I like
candy making chocolate.
Drizzle over cookies.
Baked Spumoni Cookies, before the chocolate drizzle
Spumoni Cookies
Spumoni Cookie Dough
These tiny
cookies were
topped with 1/8
cherry & just a
touch of
chocolate.
Adjust to suit
your taste.
The dough is
wonderful to work
with.  Very
manageable.  No
need to flour
surface.  I always
roll dough
between 2 sheets
of plastic wrap .
Here they are  
cooling on a wire
rack before the
chocolate
drizzle.  
* The top picture was taken in natural light &
reflects the true colors.
Similar Recipes
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Pinwheels
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Italian
Tricolors
Press Cookies (with a cherry on top)
Press
Cookie w/
Cherry
Watergate
Cake
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