Spumoni Sugar Cookies

Ingredients

2 cups sugar separated into 1.5 and 1/2 cups

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

14 Tablespoons unsalted butter (1 3/4 sticks) softened

2 teaspoons vanilla extract

2 large eggs

2 Tablespoons cocoa powder

⅓ cup chocolate chips

red food dye

½ cup maraschino cherries patted dry ad chopped

green food dye

⅓ cup pistachios chopped

Instructions

Preheat oven to 350°F with a rack in the middle position.

Put 1/2 cup of the sugar in a small, shallow bowl for later. Set aside.2 cups sugar

Line two baking sheets with either silicone baking mats or parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.2 ½ cups all-purpose flour,½ teaspoon baking powder,½ teaspoon salt

In the bowl of a stand mixer (or large bowl with hand mixer) on medium speed beat together the softened butter and remaining 1.5 cups sugar until light and fluffy, 4-5 minutes.14 Tablespoons unsalted butter,2 cups sugar

Add the vanilla and eggs, one at time, to fully incorporate, about 30-60 seconds. Scrape down the sides of the bowl as needed.2 teaspoons vanilla extract,2 large eggs

Slowly add the flour mixture while mixing to incorporate.

Separate the dough into three different bowls. Add the cocoa powder and chocolate chips to one bowl, the chopped pistachios and one drop of green food dye to the second bowl, and the chopped cherries and one drop of red food dye to the third bowl.Mix with a spoon to combine. Add more coloring if desired as needed.2 Tablespoons cocoa powder,⅓ cup chocolate chips,red food dye,½ cup maraschino cherries,green food dye,⅓ cup pistachios

Scoop 1/2 Tablespoon of each of the 3 colors, put together in your hand, and roll into a ball, gently, so you can still see each color but they are all stuck together.

Once in a ball shape, gently press to make a disk approximately 3/4 inch thick.

Roll the dough disk in the small dish of sugar from step 1 to fully coat.

Once in a ball shape, gently press to make a disk approximately 3/4 inch thick.

Roll the dough disk in the small dish of sugar from step 1 to fully coat.

Place the sugar coated dough disks on the baking sheets approximately 2 inches apart (about 12 per sheet).

When the first sheet is full, bake in the oven for approximately 10 minutes. Rotate the baking sheet half way through.Continue making the cookies for the 2nd sheet while the 1st is baking.(Cookies can also all be baked at the same time, but I find this to be overall faster).

Let the cookies sit on the sheet for 7-10 minutes before removing and finishing cooling on a cooling rack.

Store in an air tight container for up to a week.