Spumoni Bars

A classic Italian, Christmas cookie favorite! Cherry, chocolate and pistachio shortbread are layered together for a colorful and festive treat.

Spumoni Bars

Ingredients

• 1 cup butter, softened
• 1 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanilla
• 1/4 tsp almond extract
• 2 1/2 cup flour
• 1/4 tsp salt
• 2 oz semi-sweet chocolate, melted
• 1/4 cup pistachios, chopped
• 1/4 cup dried cherries, chopped
• green and red food coloring

In a stand mixer, cream the butter. Add the sugar and beat until fluffy. Scrape down the bowl and add the egg, vanilla and almond extract. On low speed, add the flour and salt, and beat until combined.

Separate the dough evenly among three separate bowls. Beat the melted chocolate into one bowl. Into the second bowl, add the pistachios and a few drops of green food coloring. In the final bowl, add the cherries and a few drops of red food coloring. 

On a sheet of plastic wrap, turn out the cherry dough. Form a rectangle about 2in wide and 1/2in thick. Form a similarly sized rectangle out of the chocolate and pistachio dough. Layer the chocolate
dough on top of the cherry dough, and the pistachio dough on top. Using your fingers, smooth the edges of the dough bar. Wrap tightly in plastic and chill for at least 3 hours until firm.

Preheat oven to 375F.

Slice the dough into 1/4in thick bars. Place the cookies onto a greased cookie sheet about 1in apart. Bake for 7 minutes. Cool on the pan for 10 minutes and then move to a cooling rack.

Makes 3 dozen bars

Notes from the Chef

-These are fairly delicate, so cool completely before stacking and storing

-For something truly decadent, dip the cookie in melted chocolate and allow to set