Chocolate-Dipped Spumoni Cookies Recipe

Prep Time: 20 Minutes
Bake Time: 10 Minutes per Batch + Cooling
Makes: About 6 Dozen

Ingredients:
- 1 Cup of Butter; Softened
- 3/4 Cup of Sugar
- 3/4 Cup of Packed Brown Sugar
- 2 Eggs
- 1 Tbsp. of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Cup of Dutch-processed Cocoa
- 1 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- 1 1/3 Cup of Finely Chopped Pistachios; divided
- 1 1/3 Cup of Finely Chopped Dried Cherries; divided
- 1 3/4 Cups of Semisweet Chocolate Chips
- 1 Tbsp of Shortening

Instructions:

1. Preheat oven to 350F. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup of Pistachios and 1 Cup of Cherries.

2. Drop by tablespoonfuls, 2 inches apart onto ungreased baking sheets. Bake 10 to 12 minutes or until set. Cool on pans for 2 minutes. Remove to wire racks to cool.

3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate, allowing excess to drip off; sprinkle with remaining Pistachios and Cherries. Place on waxed paper; let stand until set.

Bon Appetit!