Spumoni (from spuma, meaning foam), is an Italian flavor of ice cream containing chocolate, fruits (usually cherries) and nuts (typically pistachio).  Like Neapolitan ice cream, it is created in layers, and it is very popular in countries with large Italian populations such as the US and Argentina.  (I am a US citizen of Argentine descent, so naturally I love spumoni!)  National Spumoni Day is August 21st in the US.  I love spumoni ice cream, and what’s not to love?  Chocolate, pistachios and cherries…naturally this combination also belongs in a chewy, delicious cookie.

Spumoni Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 packages instant pistachio pudding mix (I think they are 3.4 oz each)
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips  (you can use milk chocolate chips in the alternative)
1/2 generous cup chopped maraschino cherries

Preheat oven to 350°F. Sift flour and baking soda; set aside.

Cream butter and sugars in a large bowl until smooth. Stir in the instant pudding and mix well. Beat in eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased cookie sheets.

Bake in the preheated oven until light brown, about 10 minutes.  Take them out when they are a still a bit blonde and let them firm on the pan a few seconds before transferring to baking racks to cool.