I'm a little embarrassed that I'm making Christmas cookies after Christmas, but here we are. I knew that I wanted to make something very retro and obnoxious this year, and what could be more retro and obnoxious than cookies that are bright pink and green? And I got to throw those ultra-red maraschino cherries into the mix. These are about as 70's as anything else I could find. And they're actually pretty good. Not very sweet, lots of interesting things going on, and as a slice-and-bake cookie, not terribly hard to make.
Spumoni Refrigerator Cookies
Adapted from the Houston Chronicle, December 8, 2020, as submitted by Cindy Cannon Albert for the Great Holiday Bake contest
1 cup unsalted butter, softened
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
2 large eggs
2¼ cups all-purpose flour
¼ teaspoon almond extract
2 large eggs
2¼ cups all-purpose flour
½ teaspoon kosher salt
¼ cup chopped unsalted pistachios
4 drops green food coloring
1 (1-ounce) square unsweetened chocolate, melted and cooled
¼ cup mini chocolate chips
3 tablespoons drained and chopped maraschino cherries
1 drop red food coloring
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar on medium speed until fluffy. Add extracts and mix to combine. Add eggs, one at a time, until well combined. Add flour and salt, and mix on low speed until partially combined, then increase speed back to medium to finish incorporating.
Line the bottom and ends of a 9x5-inch loaf pan with aluminum foil, allowing the ends to extend over the edges of the pan. This will make removing the dough easier.
Divide the dough into three equal portions, approximately 9 ounce each. Combine one portion with the chopped pistachios and green food coloring, the second portion with the melted chocolate and chocolate chips, and the third portion with the cherries and red food coloring. Mix well to insure the ingredients are fully incorporated and there are no streaks in the dough.
Press the green dough evenly in the bottom of the prepared loaf pan. Press the chocolate dough directly on top of the green dough in an even layer. Follow with the cherry dough, ensuring everything is even. Cover the top with plastic wrap pressed directly onto the dough and refrigerate for at least 2 hours, but not longer than 6 hours.
Preheat the oven to 375°F.
¼ cup chopped unsalted pistachios
4 drops green food coloring
1 (1-ounce) square unsweetened chocolate, melted and cooled
¼ cup mini chocolate chips
3 tablespoons drained and chopped maraschino cherries
1 drop red food coloring
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar on medium speed until fluffy. Add extracts and mix to combine. Add eggs, one at a time, until well combined. Add flour and salt, and mix on low speed until partially combined, then increase speed back to medium to finish incorporating.
Line the bottom and ends of a 9x5-inch loaf pan with aluminum foil, allowing the ends to extend over the edges of the pan. This will make removing the dough easier.
Divide the dough into three equal portions, approximately 9 ounce each. Combine one portion with the chopped pistachios and green food coloring, the second portion with the melted chocolate and chocolate chips, and the third portion with the cherries and red food coloring. Mix well to insure the ingredients are fully incorporated and there are no streaks in the dough.
Press the green dough evenly in the bottom of the prepared loaf pan. Press the chocolate dough directly on top of the green dough in an even layer. Follow with the cherry dough, ensuring everything is even. Cover the top with plastic wrap pressed directly onto the dough and refrigerate for at least 2 hours, but not longer than 6 hours.
Preheat the oven to 375°F.
Remove the dough from the refrigerator and remove the plastic wrap. Pull the dough out of the loaf pan using the foil to assist, then remove the foil. Using a sharp knife, cut ¼-inch slices from the loaf and then cut those slices in half. Place slices about 1 inch apart on ungreased cookie sheets. Bake until set, about 10 to 12 minutes. Remove and let cool.
Makes about 3 dozen cookies
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