Name: Spumoni Bars
Total time: PLACEHOLDER
Cuisine: Italian
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, softened; 2/3 cup (4⅔ ounces/132 grams) sugar; 3 large egg yolks; 1 teaspoon vanilla extract; 12 Maraschino cherries , drained, stemmed, and chopped fine; 1/4 cup walnuts , toasted and chopped fine; 1/4 cup semisweet chocolate chips , melted and slightly cooled

Why This Recipe Works

These Spumoni Bars look like they come from a single dough at first, but it is actually three different varieties combined into one. A rolling pin merges the different ropes of dough into one coherent cookie. Slightly chilling the doughs made it easier to roll them and ensured three distinct bands.

Instructions

MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolks and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Divide dough into thirds and transfer each third to separate bowl.

FLAVOR DOUGH Add cherries to first bowl and mix until incorporated. Add walnuts to second bowl and mix until incorporated. Add melted chocolate to third bowl and mix until incorporated. Refrigerate until doughs are slightly firm, about 10 minutes.

ROLL ROPES Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Divide each dough in half. On lightly floured surface, roll each dough half into 12-inch rope. Place 1 rope of each color side-by-side on floured surface and gently press together. Refrigerate until slightly firm, about 10 minutes, then roll dough into 24- by 3-inch rectangle. Cut crosswise into 1-inch cookies and place ¾ inch apart on prepared baking sheet. Repeat with remaining dough. Chill for another 10 to 15 minutes.

BAKE COOKIES Bake until just set but not browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. (Cookies can be stored in airtight container for 1 week.)