Italian spumoni cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create.
Instructions
1
Combine the cookie dough and flour
2
Let the cookie dough stand at room temperature for five to 10 minutes to soften. In a large bowl, beat the cookie dough and 3/4 cup of flour until combined. Divide the dough into three portions.
3
Add the remaining ingredients
4
Add the remaining flour, cherries and (if desired) red food coloring to one portion. Add the cocoa and liqueur to the second portion. Add pistachios and (if desired) green food coloring to the third portion.
5
Refrigerate the dough
6
Roll each portion between two pieces of waxed paper into an 8x6-inch rectangle. Remove the waxed paper. Place the cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight.
7
Prepare to bake
8
Preheat the oven to 375°F. Cut the chilled dough in half widthwise. Return one rectangle to the fridge. Cut the remaining rectangle into 1/4-inch slices. Place one inch apart on ungreased baking sheets. Repeat with the remaining dough.
9
Bake for eight to 10 minutes or until set. Cool for two minutes before removing to wire racks.
