Here’s the deal: I have clipped countless recipes for icebox cookies and shortbread cookies with colorful ribbons, stripes, and patterns, but I’ve never really made them. I’ve made A LOT of baked goods over the years, and some of them were quite complicated. Yet, I’ve always found it intimidating to make patterned shortbread cookies like these checkerboards, these pinwheels, or these Neapolitans slices. I don’t know why I find them so daunting. I’ve made far more complicated candies, truffles, souffles, and heck, I’ve even taken cake decorating classes, but a simple slice-and-bake cookie was confounding me. It was time to get over it. I finally conquered my pathetic fear of fancy shortbread cookies and tested the waters. I figured, what’s the worst that could happen? Just a recipe flop. And that’s not so bad. It’s happened many times before! Luckily, they weren’t a baking failure and turned out GREAT.
I opted to venture into the world of colorful, layered shortbread cookies with a rendition of Italian Spumoni cookies. In typical fashion, I took approximately four different recipes for Italian Spumoni cookies, plucked my favorite bits from each, and smashed them all into one. After several batches of trial and error, I landed on this particular version. They are a keeper. They’re rich, buttery, and delicate. These meld together the three traditional flavors of Spumoni ice cream: cherry, vanilla, and pistachio. Gaaah. The flavors blend together so perfectly. My S.O.’s stepfather is quite a foodie and we’ve had a number of family dinners where his love of Spumoni has been a hot topic of conversation! I can’t wait for him to try these. And you too, my friends! I hope you enjoy them!
Italian Spumoni Cookies:
1 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. chopped maraschino cherries, drained
2-3 drops red food coloring
1/3 c. chopped pistachio nuts
3 tbsp. pistachio pudding mix
2-3 drops green food coloring
In a large mixing bowl, combine butter, sugar, egg, and the extracts. Beat at medium speed until creamy. Add flour, baking powder, and salt. Beat until well-blended. Divide dough into thirds. Add chopped maraschino cherries and red food coloring to one of the thirds. Mix well by hand. Add pistachio nuts, pistachio pudding mix, and green food coloring to another third of the dough. Mix well by hand. Shape each third of dough on separate sheets of lightly floured wax paper into logs approximately 1 1/2 inch in diameter and approximately 16 inches long. Flatten each log into a rectangle approximately 3-4 inches wide. You will have 3 rectangles of 4×16. Layer the dough on a single piece of plastic food wrap by lining up the rectangles and flipping them one on top of the other. Start with pistachio as the bottom layer, flip the plain layer on top of pistachio, and flip the maraschino cherry layer on top of the plain layer. Wrap securely in plastic wrap and refrigerate until firm, at least 3 hours.
Cut the rectangle widthwise with a sharp knife into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 9-11 minutes or until edges are lightly brown. Cool completely.
Yield: Approximately 30 cookies.
Recipe adapted mostly from Land O Lakes Spumoni Slices.
strawberry says
I never heard of spumoni having a vanilla (rather than chocolate) layer.
Sarah says
I have seen different variations, but I know what you mean!
Ali says
Made this as directed but when I got to layering the dough, it was exceptionally thin. Are you sure the correct measurements are 4×16 inches? Rolled out to this length, it was so very, very thin. I ended up cutting the rectangle in half and laying one set of layers on top of the other set, making a double row of red / white/ green which ended up being the perfect size for the cookie.
I looked around the web and most recipes call for you to make the rectangles about 8×5 or 9×5. So I am just wondering if 4×16 was perhaps a typo. Or maybe you just prefer super small cookies :o) Either way the flavor was delicious. Added a spoonful of flour to the cherry portion of dough as it was too wet (even with draining the cherries).
For me this made more like 40 cookies and they took a few minutes longer to bake than directed, more like 16+ minutes. The second batch I did 375 for 14 minutes and it turned out pretty much perfect.
Sarah says
Hmmm, I’m sorry about that. I know that most cookie recipes like this have two small rectangles, and I remember usually I just make 1 really long rectangle. I could’ve sworn that was right, and that my dough was more voluminous, but I will definitely remake these after the holidays to verify. I’m glad you worked out the size though, and I’m so glad you like the flavors! We really love these too. Thank you so much for the feedback! Happy holidays!!! 🙂
Ali says
Thanks so much for the reply 🙂
Sarah says
Hope you had a wonderful holiday!
Cynthia says
I had to add flour to the cherry portion to dry the dough out. I made the 4×16 squares. When I cut the cookies 1/4 thick, they were too long so I cut them in half. So out of one 4×16 square I made 70 cookies. 10 minutes to bake a sheet of cookies thanks for the recipe!
Sarah says
WOW!! 70 cookies? That’s incredible. I can see how the cherry layer is a little wonky, depending how blotted the cherries are! Did you like them? I hope so! Happy Holidays! 🙂
Lina Luca says
With what can you replace the pistachio pudding.
Thank you
Sarah says
Any flavor of pudding that you have on hand would work, but obviously it will change the color/flavor. Do you want to avoid pudding mix altogether for some reason? Or is it just too hard to find pistachio pudding? Let me know the reason for wanting to substitute, and I’ll see if I can come up with a different idea or more suitable recipe! Thanks so much. 🙂
David Zagalik says
I love this recipe ! VERY impressive once baked.
I too looked at several similar recipes ( and responses) This was closer to the ingredients in Spumoni
I doubled the recipe, used toasted almonds.
Instead of vanilla I used a chocolate layer.
I’m saving vanilla for Easter.
Tricks for the cherries mash 1st and drain then squeeze in paper towels then chop the mashed cherries. Rest on paper towels
I measured each flavor in measuring cups
I used a 9 cup recatangle storage container to shape . I also used the pistachio in the center since had more volume
I opted for more of a Square Shape. 350° 10 minutes
Thanks for this recipe, Destined to be a family favorite
Sarah says
Hi there! Thank you so much for sharing your tips and feedback. A friend of mine just made these too, and she also made hers more of a square shape. She wants to substitute the vanilla layer next time too, so maybe I’ll suggest chocolate! That’s a great idea. And yes – I usually do the same thing with maraschino cherries. Those suckers hold a lot of juice. I drain, chop, drain again! Thanks again for the tips, and I’m so glad you like the recipe. 🙂 Happy Holidays!
David says
The chocolate layer was suprising good , I used Trader Joe’s Belgium Dark Chocolate squares, and teaspoon of Hershey’s Naturally unsweetened. Powder.
The Almond were toasted in a dry pan.
Thanks again for this amazing adaptation on an old Italian Cookie.
Happy Holidays
DZ
Misti says
I made these bit didn’t READ closely enough and used the entire box of pistachio pudding, so I added 3T of butter and it was perfect! These are rediculously good!! ? Everyone loved them!
Sarah says
Omg, how funny!! I know, it’s odd that it doesn’t call for a whole box of pudding mix, but that’s just how it works out. I’m so glad you were able to save them and that they turned out really well for you! Thank you so much for letting me know. 🙂 Enjoy! Happy Holidays!!
Jennifer says
Can’t wait to try this recipe! Just curious why you use Almond extract and not Vanilla?
Thank you.
Happy Holidays!
Sarah says
Hi there! It calls for both! It has both vanilla and almond extract. Almond extract really enhances and compliments the cherry and pistachio flavors that are also components of the cookie. You’ll love how everything comes together. If for some reason you don’t enjoy almond extract, just leave it out. 🙂 Happy Holidays!
Gloria says
These came out perfect and taste so good. I have a question…can I freeze these and if so how?
Thank you, Gloria
Sarah says
Hi Gloria: Yes! You can freeze. My favorite way to freeze is to wrap in a few layers of Saran Wrap, or carefully arranged in gallon-sized plastic bags, and then wrap a few times in foil. I like the duo of plastic wrap + foil for freshness, though you probably only need to freeze for a few days. I’m so glad you like these!
Mandy says
These are lovely! Can you leave out the chopped pistachios and just use pudding mix?
Sarah says
Sure! That’s a great idea!