Italian Spumoni Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup butter or margarine, softened1 1/2 cups confectioner's sugar1 egg1 tsp vanilla2 1/2 cups flour2 ounces white chocolate chips, melted1/2 cup chopped pistachio nutsfew drops red food colorfew drops green food color1 tsp. rum flavoring
Mix together butter or margarine, sugar, egg, and vanilla.
Blend in flour.
Divide dough into 3 parts.
To first part, mix in white chocolate.
To second part, add nuts and green food color.
To third part, add rum flavor and red food color.
Shape each part into rectangle 3 inches wide.
Layer rectangles with white in middle to suggest the Italian flag.
Press together.
Wrap; chill at least 2 hours.
Heat oven to 375 degrees F.
Cut dough crosswise into 1/8" slices.
Bake on ungreased baking sheet 5-7 minutes, or until no imprint remains when lightly touched with finger.
Do not let brown.
Cool on racks.
Makes 48 cookies, 1/8 x 3 inches in size.
One cookie = 1 serving
Variation: Use semisweet chocolate chips for middle layer.
Number of Servings: 48
Recipe submitted by SparkPeople user JGARDENGIRL.
Blend in flour.
Divide dough into 3 parts.
To first part, mix in white chocolate.
To second part, add nuts and green food color.
To third part, add rum flavor and red food color.
Shape each part into rectangle 3 inches wide.
Layer rectangles with white in middle to suggest the Italian flag.
Press together.
Wrap; chill at least 2 hours.
Heat oven to 375 degrees F.
Cut dough crosswise into 1/8" slices.
Bake on ungreased baking sheet 5-7 minutes, or until no imprint remains when lightly touched with finger.
Do not let brown.
Cool on racks.
Makes 48 cookies, 1/8 x 3 inches in size.
One cookie = 1 serving
Variation: Use semisweet chocolate chips for middle layer.
Number of Servings: 48
Recipe submitted by SparkPeople user JGARDENGIRL.
Nutritional Info Amount Per Serving
- Calories: 87.7
- Total Fat: 5.0 g
- Cholesterol: 14.8 mg
- Sodium: 3.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.2 g
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