Spumoni Cookies

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a mixer:

1 1/2 c butter (3 sticks), softened

1 c sugar

Beat 3 minutes.


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.


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 maraschino 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.

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