Italian Spumoni Cookies

 

2 cups plus 2 Tbsp. flour

½ tsp. baking powder

¼ tsp. table salt

¾ cup butter, melted

1 cup light brown sugar

½ cup granulated sugar

1 egg plus 1 egg yolk

1 tsp. almond extract

1 tsp. vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pistachios

½ cup dried cherries

 

Preheat the oven to 325°. Line two baking sheets with parchment paper.

Mix the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk, almond and vanilla extracts. Mix until incorporated.

Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios, and cherries.

Divide the batter into about ¼ cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

This recipe can be found here.