Week 40 - Spumoni Cookies

1 C soft butter
1 C sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract

Cream together; add

2 1/2 C flour
1/2 tsp. baking powder
1/2 tsp. salt

Beat together until well blended.  Divide this dough into thirds.  Set one to the side.  Put the other 2 in their own bowl.

To one bowl add:  1/3 C maraschino cherries drained and 5-6 drops food coloring (I used the paste color) mix well.

To the remaining bowl of dough, add 1/3 C. chopped pistachio nuts, 3 Tbs. pistachio pudding mix and 5-6 drops green food color (I used the paste color) mix well.

Roll out each dough in between plastic wrap.  Stack each rolled out circle one on top the other with the plastic wrap still on.  Cut the stack in half.  

Then carefully take each half and unwrap the individual plastic and stack the dough one on top the other again.  

Take this stack of dough and roll all together in plastic wrap shaping into a rectangle.  Put in the refrigerator for at least an hour until the dough is hard enough to slice.  

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Cut this into 1/4 inch slices and bake for 12 - 14 min at 375.   Makes 3 doz.

These were one of my Christmas cookies this year.   Festive in taste and color.

Blessings from Ringle, Wisconsin.