Gluten Free Spumoni Cookies
Ingredients
- 6 tbsp butter, unsalted room temperature
- 1/3 c sugar
- 1/2 c brown sugar
- 2 tsp vanilla
- 1 egg
- 3 tbsp milk
- 2 cups King Arthur Measure for Measure Flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 c. chopped pistachios
- 2/3 c. chopped dried cherries
- 1 c. chocolate chips
Instructions
- In a large mixing bowl, cream the butter with salt and vanilla. Add in sugars and beat well until mixture is smooth. Add eggs & milk and mix well.
- Add baking soda and half of the flour. Beat batter after each addition.
- Fold in chocolate chips, chopped pistachios and chopped dried cherries. Mix with spoon until distributed throughout.
- Scoop dough into balls and place on parchment lined cookie sheet. Refrigerate dough for 1-2 hours until well chilled.
- Preheat oven to 375. Bake cookies for 11 minutes.
- Remove cookies from oven and let cool, on cookie sheet, for 10 minutes. Remove to rack to cool completely.
Notes
King Arthur recommends using only 2 tbsp of milk, as well as adding 3 tbsp of honey and 1 tbsp of cider vinegar. They also suggest using 3/4 tsp salt instead of 1/2 tsp, but with the addition of the pistachios, I think that would make these cookies too salty.
Tried this recipe?Let us know how it was!
