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
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D3ad Nek0
[email protected]These cookies were okay, but I've had better.
Hoorain Fatima
[email protected]I'm glad I tried this recipe, but I won't be making it again.
Nursshan Nursshan
[email protected]I would not recommend this recipe to anyone.
Rayman Dutton
[email protected]These cookies were a disappointment. They didn't taste anything like Italian cream cake.
Shakkeel Khan
[email protected]Overall, I thought these cookies were just okay. I wouldn't make them again.
Rino Arnone
[email protected]The frosting was too runny. I had to add more powdered sugar to thicken it up.
Wilstrigde Hall
[email protected]The cookies were a little dry. I think I overbaked them.
Aj Torrez
[email protected]These cookies are a little sweet for my taste. I might reduce the amount of sugar next time.
Arthur Mcelyea
[email protected]I'm gluten-free, so I used a gluten-free flour blend. The cookies still turned out great!
As Shima
[email protected]I added some chopped nuts to the batter for a little extra crunch. They turned out great!
Ssenyonga Latif
[email protected]These cookies are perfect for any occasion. I've made them for birthdays, holidays, and even just because.
Elizabeth Morin
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Mr C
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're sure to impress your guests.
Yassmin Mostafa
[email protected]I'm not usually a fan of cream cheese frosting, but this recipe changed my mind. It's so light and fluffy, and it pairs perfectly with the cake.
Ezaah Iftikhar
[email protected]These cookies are so easy to make and they taste amazing! I love the combination of the vanilla cake and the cream cheese frosting.
AJ Oakes
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them.
Bayazid Hasan
[email protected]These cookies were a hit! They were so moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making these again.