SPUMONI CHOCOLATE CHIP COOKIES
This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
Provided by Serafina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
- Bake in the preheated oven until light brown, about 10 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g
CHOCOLATE-DIPPED SPUMONI COOKIES
I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
ITALIAN SPUMONI COOKIES ("SPUMOOKIES")
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield About 14 large cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Mix the flour, baking powder and salt in a small bowl and set aside.
- In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.
- Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
- Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.
SPUMONI
Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
- Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
- Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
- Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
- Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
- Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g
ITALIAN SPUMONI COOKIES
These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 87mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SPUMONI CHUNK COOKIES
Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 18 g, TransFat 1 g
SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES
These three colored cookies are pretty simple to make and add a nice touch of color to your gift platters
Provided by Steve_G
Categories Dessert
Time 57m
Yield 84 cookies, 42 serving(s)
Number Of Ingredients 15
Steps:
- Beat shortening and margarine or butter about 30 seconds or till softened.
- Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
- Beat till thoroughly combined, scraping sides of bowl occasionally.
- Stir in remaining flour.
- Divide dough into thirds.
- Into one portion, mix chocolate and 2 teaspoons of the milk.
- Into second portion, mix cherries.
- Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
- To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
- Press pink dough evenly in pan.
- Top with chocolate dough.
- Top with green dough.
- Cover and chill for 4 to 24 hours.
- Preheat oven to 375 degrees.
- Invert pan; remove dough.
- Remove plastic wrap.
- Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
- Place 2 inches apart on ungreased cookie sheet.
- Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
- Remove and cool on rack.
- Drizzle with powdered sugar icing tinted green or with melted chocolate.
SPUMONI COOKIES
From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.
Provided by Barb Witherspoon
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In bowl, combine flour, baking soda and salt, and set aside.
- In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
- On low speed, gradually add flour mixture and mix until smooth.
- Divide dough into thirds.
- With wooden spoon, stir melted chocolate into one portion.
- Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
- Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
- To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
- Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
- Press pink dough evenly into box.
- Cover with chocolate dough and then green dough.
- Press down firmly to make even layers.
- Cover and chill until firm, at least 3 hours.
- Fifteen minutes before baking, preheat oven to 375 degrees.
- Cut roll into 1/4-inch slices.
- Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
- Cool for 5 minutes on sheet and then transfer to rack and cool completely.
Nutrition Facts : Calories 902, Fat 54.6, SaturatedFat 31.5, Cholesterol 174.9, Sodium 570.7, Carbohydrate 94.5, Fiber 3.4, Sugar 38.3, Protein 11.7
SPUMONI CHOCOLATE CHIP COOKIES
This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
Provided by Serafina
Categories Italian Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
- Bake in the preheated oven until light brown, about 10 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g
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