1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Spumoni Chunk Cookies

Spumoni Chunk Cookies

1 pouch of Sugar cookie mix
1 box (4 serving size) Pistachio Instant Pudding
1 stick softened butter
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons water(more if needed up to 2 extra tablespoons
½ cup mini semisweet chocolate chips
½ cup chopped glace’ (candied) cherries½ cup chopped salted pistachios

Step By Step Instructions​

​Preheat oven to 350 degrees. 

Mix cookie mix from the pouch with pistachio pudding mix.

Add butter, egg, extract and 2 tablespoons water.  Mix using your hands or a stand mixer to incorporate fully.  If dough appears to be dry add up to 2 tablespoons additional water one tablespoon at a time until dough comes together.

Add cherries, chocolate chips and nuts.  Mix well to evenly distribute.

Scoop using a 2 tablespoon cookie scoop onto a baking sheet lined with parchment.  Leaving enough space between each one.  These do not spread a lot, but I like to place 12 cookies on one standard cookie sheet.

Bake for 10 to 12 minutes until edges are golden and cookies are just set.

Remove from oven and leave on baking sheet for 10 minutes to finish cooking before transferring to a wire rack to cool completely.

Store in an airtight container for up to a week.  Freeze for up to three months.

NOTE:  You can scoop and freeze this dough for up to three months.  Scoop on to a sheet that will fit in your freezer.  Freeze the unbaked dough until solid, then place in a labeled bag for up to three months.

Bake from frozen at 350 degrees for 15 to 18 minutes. ​

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