TENDER ITALIAN SUGAR COOKIES
These traditional Italian cookies are moist and tender. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN CREAM CAKE COOKIES
My family loves Italian cream cake, so I created this cookie to be an easy, cute, and snack-sized dessert with all of the flavor of a slice of Italian cream cake. This is the first recipe I've ever created, and every time I make it for family or friends, it is a big hit!
Provided by Martha
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h40m
Yield 20
Number Of Ingredients 15
Steps:
- Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.
- Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
- Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.
- Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 24.8 g, Cholesterol 59.2 mg, Fat 21.5 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 11.7 g, Sodium 151.7 mg, Sugar 13.5 g
ITALIAN CREME CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
- Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
ITALIAN CREME CAKE
This cake was served at a bridal shower that I attended a couple of years ago. I begged for (and received) this recipe afterwards.
Provided by MsKittyKat
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Make cake layers:.
- Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Into another bowl sift together flour, baking soda, and salt.
- Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
- Beat in vanilla, coconut, and chopped pecans.
- Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
- Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:.
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
- Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
- Spread remaining frosting on top and side of cake.
Nutrition Facts : Calories 1152.9, Fat 74.3, SaturatedFat 24.5, Cholesterol 131.7, Sodium 632.5, Carbohydrate 116.9, Fiber 2.6, Sugar 94.4, Protein 10
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- Italian Wedding Cookies. Similar to Mexican wedding cookies, these are nutty, buttery, and wonderfully sweet. You can find these with anise or lemon flavoring, but I think the traditional vanilla cookies are the best.
- Pizzicati (Italian Pinch Cookies) It’s clear why these are called ‘pinch’ cookies. As you can see, they’re essentially discs of cookie dough that get pinched together around a filling.
- Italian Sprinkle Cookies. If you liked the idea of the wedding cookies but feel like they could use a makeover, you’re in luck! Of course, you could use the same recipe mentioned above and just add glaze and sprinkles.
- Authentic Italian Anise Biscotti. Biscotti is probably the most recognizable Italian cookie recipe, and I love that you can find it in so many flavors.
- Classic Italian Pizzelles. Pizzelles are just as recognizable as biscotti, but they’re not something you’d make every day as a home baker. These aren’t made that often because you’ll need a pizzelle maker to get that signature shape.
- Italian Ricotta Cookies. Where we use cream cheese, the Italians will almost always turn to mascarpone or ricotta. And if you’ve ever made cookies with cream cheese, you’ll know that it makes them super creamy, extra tender, and beyond delicious.
- Cinnamon Walnut Croissant Cookies. Also known as rugelach or Italian Butterhorn, these little cookies are dangerously tasty. Unlike real croissants, these won’t need hours to make.
- Lemon Amaretti Cookies. Amaretti is a type of almond-flavored cookie or biscuit. Traditionally, they can be eaten on the day of baking while they’re still soft or left to harden over a couple of days.
- Ricciarelli (Chewy Italian Almond Cookies) Like Spain, Italy is a huge producer of almonds, which is why you’ll see it in so many of these Italian cookie recipes.
- Reginelle Cookies (Classic Italian Sesame Cookies) I happen to be a massive fan of sesame, and I’ll put the seeds on everything from fish and bread to ice cream and cookies.
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