Italian Creme Cookies Recipes

ITALIAN CREAM CAKE COOKIES

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.

ITALIAN PEACH COOKIE RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.
• With an electric mix or hand held whisk, beat eggs and sugar until pale and thick approx 10 minutes.
• Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.
• Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.
• Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). I have a little cookie scoop (ice cream scoop) which measures approx 1½in/3.5cm across (size #60 or #70 cookie scoop). This ensure even size balls. Make 52 little dough balls and place them onto the lined baking tray allowing a little room for spreading.
• Bake for 10-12 minutes. The cookies will be pale and are meant to be soft. Remove from the oven and leave to cool down a little bit.
• While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie. Use in another recipe like rum ball or truffles or crumble and sprinkle over ice cream.
• Fill each indent with pastry cream one then join the two halves together.
• Dip each peach into Alkermes liqueur. Drain on a wire rack for a few minutes to allow the liqueur to soak in. Then roll in granulated sugar.
• Place the peaches in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.

ITALIAN CREME COOKIES

Steps:

• Preheat Oven to 350 degrees.
• Cream 2 sticks of butter, granulated sugar, brown sugar, pudding mix, and 1 tsp vanilla in large bowl until light and fluffy. Mix in flour and baking soda. Dough will be thick, knead in coconut and 1 cup of pecans.
• roll dough into 1 inch balls and flatten slightly then place on a greased cookie sheet 2 inches aparthes apart.
• bake 10 minutes or until golden brown.
• In a large mixing bowl combine cream cheese, powdered sugar, 1/3 stick of butter 1 tsp vanilla and 1/2 cup of pecans and just enough of the milk to make it spreadable.
• frost cooled cookies with cream cheese frosting.