Spumoni Squares

Spumoni Squares

12

"These cookies have 3 layers: one pistachio, one cherry, one chocolate. Fancy enough for gift-giving or impressing a crowd."
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Ingredients

servings 148 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds.
  2. Melt 2 1/2 tablespoons of the mini-chips. Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2 inch.
  3. Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer. Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries. Roll, flatten, cut and place on pistacio layer. Cut into two 1-foot blocks; square off sides as much as possible. Wrap and chill until firm.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 minutes or until puffed. Remove to wire rack to cool.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

Okay, there was some work involved, but the end result was delicious and really dressed up the cookie tray. I used this recipe with the assembly instructions from another recipe on this site (N...

Most helpful critical review

A cute colorful cookie. Taste wise was ok. Not a cookie I would crave.

Okay, there was some work involved, but the end result was delicious and really dressed up the cookie tray. I used this recipe with the assembly instructions from another recipe on this site (N...

I've been making these for a few years, they have become a tradition. It's absolutely essential that you use the best ingredients, including real butter or these will taste like crap. I opt for ...

A cute colorful cookie. Taste wise was ok. Not a cookie I would crave.

I make these every year for my Christmas cookie trays and they are a hit! I use some chocolate extract in addition to the melted chocolate for a more intense flavor. I also use a little pistachi...

I made these cookies for a party and nobody liked them, I ended up throwing the whole batch in the garbage.

These were nice colorful cookies. Texture wise is okay but taste wise is rather bland. However, I dressed up the squares by lining them up and then drizzle white and dark chocolate and they not ...

Put dough layers in 9x5 loaf pan to chill. I omit the red food coloring and use drained, chopped marashino cherries. My husband's favorite. Do not knead as much as called for or cookies will be ...

These cookies are absolutely gorgeous and well worth the time. They are a twinkling bright spot on my cookie trays! (I use paste food colors for vivid red and green.) This year I'm thinking abou...

Pretty and easy, but, unfortunately, tasteless.