227 cream cut cookies cream Recipes

vanilla chips (2 cups), pillsbury creamy supreme oreo frosting, cream-filled chocolate sandwich cookies, cut into quarters, cream-filled chocolate sandwich cookies, crushed

cookie, butter, granulated sugar, brown sugar, salt, egg, vanilla extract, peanut butter, all purpose flour, baking soda, whipping cream, butter, light corn syrup, semi-sweet baking chocolate cut in chunks ( if you choose to use chocolate chips increase the butter to 2 tbsp)

butter, softened (don tsp use margarine, won tsp work for this cookie), sugar, eggs, cream of tartar, baking soda, salt, flour

butter, cream cheese, sugar, egg yolks, vanilla, flour, salt, candied red cherries (cut in half or quartered ), candy sprinkles

margarine or 1 cup butter, vanilla, sugar, eggs, flour, cream of tartar, baking soda, salt

cream cheese, softened, butter, softened, granulated sugar, vanilla, flour, baking soda, lifesavers candy, crushed (optional)

butter (a little softened), sugar, brown sugar, egg, flour, oats, cream of tartar, baking soda, salt, m & s, corn flakes, shredded coconut, nuts (cutted)

chocolate wafer cookies (such as nabisco famous chocolate wafers, enough for 1 1/3 cups cookie crumbs), almonds, sugar, divided, melted butter , plus 2 tbsp. butter cut into small cubes, egg yolks, milk, cornstarch, salt, good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie, vanilla extract, whipping cream

devils food cake mix (2 layer size), semi sweet baking chocolate, butter cut up, cream cheese softened, sugar, cool whip thawed, oreo cookies coursely crushed

cookie crumbs (butter cut-out or shortbread type cookies), melted butter, vanilla ice cream, peppermint extract, crushed candy cane

all-purpose flour, chilled neufchatel cut into 1/2 pieces, chilled butter cut into 1/2 pieces

cookies, flour, icing sugar, grated orange zest, vanilla extract, cinnamon, cold butter or hard margarine, cut up, egg yolks , fork-beaten, vanilla ice cream, softened, sliced mango in syrup, drained and chopped, macadamia nuts, chopped and toasted

butter, softened, cream cheese, softened, sugar, egg, vanilla, almond extract, flour, baking powder, powdered sugar , sifted, butter, softened, almond extract, milk

cream, half and half, sugar, egg yolks, late harvest riesling wine, sugar, unsalted butter, room temperature, powdered sugar, chopped aniseed, vanilla extract, grated orange peel, egg whites, all purpose flour, basket strawberries, stemmed, quartered, pineapple wedges, kiwi fruit, peeled, cut into wedges, fresh mint leaves

butter or 1 cup margarine, room temp, cream cheese, room temperature, granulated sugar, vanilla, almond extract, egg, all-purpose flour, baking powder

powdered sugar, butter, eggs, vanilla extract, almond extract, flour, baking soda, cream of tartar

gingersnap crumbs, cream cheese, room temp. cut in cubes, milk chocolate chips, vegetable shortening

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.