Spumoni Drop Cookies

So, here's the thing: our refrigerator died about a week ago.  It's been an adventure and a challenge trying to get it replaced and trying to use up all of our stuff before it spoils.  I hate food waste.  

Most of the little bits of things that weren't meat or produce got bundled into a crisper drawer & covered with ice.  When the ice melted I found that the water had soaked my dates & that I had mysteriously saved about a 1/2 cup of chopped maraschino cherries left over from Christmas baking.  I'm pretty sure that maraschino cherries are right up there with Twinkies as "foods that never spoil," but I didn't want to gamble on that.  

This recipe is quick & easy and can be used with whatever dried fruits/ candies you have on hand--including pistachios if you want to make it more truly a Spumoni Cookie.  Frankly, I meant to use some candied orange peel as well, but forgot.  That will be in batch #2.

 

Glamour shot of Spumoni Drop Cookies & vintage coffee set.

 

 

This recipe has been adapted from Nigella Lawson's recipe for "Italian Cookies" found in her book How To Be A Domestic Goddess.   

 

1c. salted butter, softened

1/2 c. sugar

1 large egg

1/2 tsp almond extract

2 1/4 c. flour

1/2 tsp baking powder

1/4 tsp salt

roughly 1/2c chopped maraschino cherries

roughly 3/4 c. dark chocolate chips 

roughly 3/4 c. chopped dates

Preheat oven to 350 deg.

Cream butter & sugar together until very light & mousse-like then, beat in egg & almond flavoring.  Next add dry ingredients.  

 

If using a stand mixer, use the paddle attachment & "stir" setting, though it's just as easy to do it by hand--as I found out.  You want everything smoothly combined, but not over-beaten.  

Lastly, gently stir in fruits & chocolate. 

Using a tablespoon (or medium-sized cookie scoop) dollop portions of the batter onto a seasoned or greased cookie sheet.   Shape gently if needed into a pleasing mound.  They shouldn't expand or spread too much (mine didn't at all), but give them a little room to breathe, placing them about 2" apart. 

Bake for about 12 min.  The edges will be just turning gold, but the cookies overall will still be pale.  Transfer to a wire rack to cool. 

Makes about 24-30. 

Just look at all that delicious candied fruit & chocolate goodness!