Chocolate, Pistachio & Cherry Spumoni Sugar Cookies
Directions
- 1Combine wet ingredients for the base dough.
- 2Combine dry ingredients for the base dough.
- 3Divide the base dough into four equal portions.
- 4For the cherry dough, mix in dried cherry powder, chopped amarena cherries, and 1-2 teaspoons of flour until moldable.
- 5For the chocolate dough, mix in 3 tablespoons of dark cocoa powder and 2 teaspoons of cherry juice.
- 6For the pistachio dough, mix in 3 tablespoons of chopped pistachios, 2-3 tablespoons of pistachio paste, and 2 teaspoons of flour until moldable.
- 7Leave the fourth dough portion plain.
- 8Scoop the dough and chill it overnight.
- 9Preheat oven to 350°F (175°C).
- 10Bake 2-3 cookies per tray lined with parchment paper for 10-12 minutes.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1.5 cups granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 Tbsp half and half
- 2 teaspoons vanilla bean paste
- 2.66 cups all-purpose flour
- 0.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp salt
- 3 tablespoons dried cherry powder
- 0.25 cup chopped amarena cherries
- 1 teaspoon flour
- 3 tablespoons dark coco powder
- 2 teaspoons cherry juice
- 3 tablespoons chopped pistachios
- 2 tablespoons pistachio paste
- 2 teaspoons flour
Equipment
parchment paperbaking trayoven
Tips
- Scoop and chill dough overnight to prevent excessive spreading.
- Bake 2-3 cookies per tray lined with parchment paper due to spread.
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