Neelys Cookies And Cream Cake Recipes

THE NEELYS' BUTTER COOKIES

Steps:

• Sift together the flour and salt into a large bowl.
• Put the butter into the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, about 2 minutes. Add the confectioners' sugar and vanilla, and mix until combined. Reduce the speed to low, and slowly add the flour and salt mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and is smooth. Turn the dough out onto a sheet of plastic wrap. Cut the dough into quarters, wrap each piece in plastic wrap, and chill in the refrigerator for 2 hours.
• When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line two 9 by 13-inch baking sheet with parchment paper.
• Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out one of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface to 1/4- to 1/8-inch thickness. Cut the cookies into the desired shapes, and then use a metal spatula to transfer the cookies to one of the prepared baking sheets, spacing about 1 1/2 inches apart. Sprinkle the cookies with decorating sugar, if desired.
• Repeat with the remaining dough.
• Bake the cookies until they are light brown around the edges and on the bottom, 8 to 12 minutes. Cool briefly on the sheets, and use a metal spatula to transfer the cookies to a wire rack to cool completely.

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
• In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
• Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray 2 (9-inch) cake pans with cooking spray and dust with flour. In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated. Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.