Spumoni Squares Recipe

Ingredients <br>- 1 cup unsalted butter <br>- 1 ½ cups confectioners' sugar <br>- 1 egg <br>- 1 teaspoon vanilla extract <br>- 2 ½ cups all-purpose flour <br>- ½ cup mini semi-sweet chocolate chips <br>- 2 drops green food coloring <br>- ½ cup chopped pistachio nuts <br>- 1 drop red food coloring <br>- ¼ cup candied cherries, finely chopped <br><p></p>Directions <br>step 1: Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds. <br>step 2: Melt 2 1/2 tablespoons of the mini-chips. Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2 inch. <br>step 3: Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer. Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries. Roll, flatten, cut and place on pistacio layer. Cut into two 1-foot blocks; square off sides as much as possible. Wrap and chill until firm. <br>step 4: Preheat oven to 375 degrees F (190 degrees C). <br>step 5: Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 minutes or until puffed. Remove to wire rack to cool. <br>

Ingredients
- 1 cup unsalted butter
- 1 ½ cups confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup mini semi-sweet chocolate chips
- 2 drops green food coloring
- ½ cup chopped pistachio nuts
- 1 drop red food coloring
- ¼ cup candied cherries, finely chopped

Directions
step 1: Beat butter and sugar in a large bowl with electric mixer until blended. Beat in egg and vanilla. On low speed, beat in flour until blended. Shape dough into a brick and cut in thirds.
step 2: Melt 2 1/2 tablespoons of the mini-chips. Flatten 1 portion dough, scrape melted chocolate over top and carefully knead until blended. Knead in remaining mini-chips. With palms, roll into a 2-foot rope. Flatten to 1/2 inch.
step 3: Flatten another portion dough. Add 2 drops green food color and knead to blend, sprinkling lightly with flour if necessary. Knead in chopped pistachios. Roll into 2-foot rope, flatten, cut in half (for easier handling) and place end to end on chocolate layer. Repeat with remaining dough, kneading in 1 drop red food coloring, then the cherries. Roll, flatten, cut and place on pistacio layer. Cut into two 1-foot blocks; square off sides as much as possible. Wrap and chill until firm.
step 4: Preheat oven to 375 degrees F (190 degrees C).
step 5: Cut blocks of chilled dough crosswise in 1/4-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 minutes or until puffed. Remove to wire rack to cool.

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