Italian spumoni cookies

Italian spumoni cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create.

Grandma's traditional Italian cookie recipes are a family treasure. Bake up spumoni, pizzelle, biscotti and other heirlooms for the holidays or any time of year.

An Italian cookie recipe for your cookie tray - Spumoni Cookies! With cherry, pistachio, and chocolate from the traditional dessert!

Lately I've been looking for unique cookie recipes for a friend's business. Sure, there's no trumping your go to oatmeal or chocolate chi...

SPUMONI SPRITZ COOKIES These cookies deliver the traditional spumoni ice cream flavors: Cherry, Pistachio and Chocolate (things in all caps below are pampered chef objects. this recipe is from Pampered chef's simply sweet cookbook) http://www.pamperedchef.com/ Prep Time 50 mins Total time 2 hours Yield 7-8 dozen cookies Ing. 3 tbsp Shelled pistachios 53-63 Maraschino Cherries, well drained and cut in half 1 square ( 1 oz) semi sweet chocolate for baking, chopped 1 1/2 cups butter, softened 1…

Spumoni Sugar Cookies are a delicious homemade cookie recipe! Inspired by Italy, these Italian flavors of chocolate, cherry, and pistachio are also represented in three colors like colored Neapolitan cookies. A great soft Christmas cookie recipe.

Italian Spumoni Cookies, a layered shortbread cookie with almond, pistachio, and cherry flavors.

Super easy homemade chocolate, cherry and pistachio cookie doughs are smashed and baked together to make these deliciously irresistible Spumoni 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.

"Cookies are made of butter and love" ~Norwegian proverb This one is for all of my friends who work long hours, yet still want to whip up something special. You start with Pillsbury sugar cookie dough that you doctor up, shape and refrigerate overnight. The next day you have this beautiful slice and bake. It's really easy and is the last of the recipes I raided from my mother's Taste of Home magazines. Generally I have the time and inclination to cook from scratch. It's my hobby, after…