Tri-Color Spumoni Cookies 🌈
A colorful and flavorful spumoni-inspired cookie featuring three distinct layers: rich chocolate, nutty green, and rum-infused red. Perfect for holidays or a delightful treat.
Equipment
- Large Bowl
- Waxed Paper
- Sharp Knife
- Baking Sheet
- Wire Rack
Ingredients
Basic Dough
- 1 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
Chocolate Layer
- 2 ounces unsweetened chocolate melted
Green Layer
- 1/2 cup chopped nuts (like pecans, walnuts, or pistachios)
- green food coloring A few drops
Red Layer
- 2 teaspoons rum extract (or cherry/peppermint extract for an alternative flavor)
- red food coloring A few drops
Instructions
- 1. Prepare the Basic Dough: In a large bowl, cream together the softened butter, powdered sugar, egg, and vanilla extract until light and fluffy. Gradually add the all-purpose flour, mixing until a smooth dough forms. Divide this dough evenly into three separate bowls.
- 2. Create the Flavored Layers:
- Chocolate Layer: To the first portion of dough, gently mix in the melted unsweetened chocolate until fully combined. Set aside.
- Green Layer: To the second portion, stir in the chopped nuts and a few drops of green food coloring. Mix until the color is even. Set aside.
- Red Layer: To the third portion, incorporate the rum extract (or your chosen alternative) and a few drops of red food coloring. Blend well. Set aside.
- 3. Shape and Chill the Layers: Lay out three sheets of waxed paper. On each sheet, press one colored dough portion into an 8 x 3-inch rectangle. Carefully stack the rectangles on top of each other, placing the green layer in the middle. Gently press the layers together and smooth the edges to form a neat "cookie brick." Wrap the brick tightly in waxed paper and refrigerate for at least 2 hours to allow it to firm up, making it easy to slice.
- 4. Bake the Cookies: Preheat your oven to 375°F (190°C). Remove the chilled dough brick from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick cookies from the end of the brick. Place the sliced cookies onto an ungreased baking sheet, leaving a little space between each. Bake for 9 to 11 minutes, or until the cookies are set and no imprint remains when lightly touched. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy your beautiful, homemade cookies!
Notes
Nutrition information per serving (1 cookie): Calories: 130kcal, Total Carbs: 14g, Net Carbs: 13g, Fats: 8g, Protein: 2g.
