The ice cream, which these cookies were inspired by, is a favorite among Italians and thankfully brought to North America by immigrants. Did you know that November 13th is National Spumoni Day in Canada? This fruit and nut cookie is almost as good as the ice cream:-D
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup Butter-flavored shortening
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla
3 cups King Arthur All-purpose flour
1/2 tsp baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
2 oz bittersweet chocolate, melted
1 T Dutch-processed cocoa
1/2 cup Pistachios, chopped
1/2 tsp. almond extract
2 drops green food coloring
1/3 cup maraschino cherries, chopped and patted dry
2 drops red food coloring
In a stand mixer, using the paddle attachment, cream the butter and shortening together. Add the sugars and cream until fluffy, scraping down the sides of the bowl, as needed, with a rubber spatula.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix again.
Add the dry ingredients and mix on low speed just until incorporated. Divide the dough into thirds (about 14 1/2 oz. each, if you have a scale.) To one third of the dough, stir in the melted chocolate and cocoa; the next, Pistachios, almond flavoring and green food coloring, and the last third, the maraschino cherries and red food coloring.
Chill dough 30 minutes to 1 hour. Preheat oven to 375F-degrees. Line two baking sheets with parchment paper.
Use a small scoop to form small balls (or you can roll the dough).
Bake in the preheated oven 8-10 minutes. Remove from the oven and allow the cookies to cool slightly before transferring them to a rack to cool completely.
These little specialties are being sent to my grandson who asked for a tri-flavored cookie! If he's like his mom and auntie, he'll eat each flavor separately! Enjoy!