54 italian cream cookie cream Recipes

ricotta cheese, cream cheese, softened, white sugar, eggs, vanilla extract, cornstarch, all-purpose flour, butter, melted and cooled, sour cream, lemon, juiced, cherry pie filling

cold butter, cubed, king arthur unbleached all-purpose flour, vanilla ice cream, softened, cherry cake and pastry filling, sugar

italian instant cappuccino mix, cream cheese, softened, egg, almond extract, betty crocker sugar cookie mix, almonds, ground, flour, almonds, sliced

mascarpone / lightly-whipped cream or any cheese that you use in tiramisu, cream, canned apricots , 8 piece - cut into half and sliced, crunchy biscuits or cookies of ur choice - chopped or sponge cake cubes, fruit juice or wine

flour, cream, eggs, almond extract, cinnamon, sugar, milk, oleo, baking powder, nuts, chopped, powdered sugar, butter or 1/2-1 cup oleo

cream cheese, softened, butter, softened, sugar, eggs, vanillla, baking powder, flour

cake flour, baking soda, eggs, separated, sugar, margarine (1/2 cup), vanilla, flaked coconut, chopped nuts, buttermilk, cream cheese frosting, cream cheese, softened, margarine, softened, powdered sugar, vanilla, chopped nuts (optional)

flour, sugar, grated zest of 1 lemon, grated zest of 1 orange, eggs, salt, heavy cream, shots rum, oil , for deep frying, powdered sugar , for dusting

nonstick vegetable oil spray, ground amaretti cookies (italian macaroons) plus 1/2 cup coarsely crushed cookies, sugar, salt, unsalted butter, melted, firm but ripe peaches, halved, pitted, cut into 3/4-inch-wide wedges, golden brown sugar, divided, fresh lemon juice, vanilla ice cream (9 cups), chilled heavy whipping cream, even easier : use purchased peach ice cream instead of mixing up your own.

unsalted butter, softened, for the pan, pizzelle (thin italian waffle cookies) or thin butter cookies, chocolate fudge sauce, vanilla-caramel swirl ice cream, slightly softened, chocolate ice cream, slightly softened, dulce de leche or caramel sauce, flaky sea salt, sugar cones, toffee bits

butter ( no substitutes ), flour, vanilla ice cream, softened, solo brand cherry , apricot or poppyseed filling., sugar

pitted black cherries, drained , juice reserved, sugar, cornstarch, lemon juice, neapolitan ice cream, almonds (optional), italian amaretti cookies, 2 per person (optional)

lady finger cookie , 3 packages, cream cheese, ricotta cheese, whipping cream, sugar, mudslide liquor, cold espresso, cold water, baileys liquor

black pitted cherries, drained , juice reserved, sugar and cornstarch, lemon juice, neapolitan ice cream, almonds , optional, italian amaretti cookies, 2 per person , optional

butter, sugar, sour cream, eggs, flour, baking powder, baking soda, anise flavor (according, nonpareil sprinkles

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.

amaretti cookies (or biscotti if you can tsp get the cookies), milk, butter, egg yolks, granulated sugar, cooled brewed espresso, salt, marsala wine, whipping cream, granulated sugar

chocolate sandwich style cookies, crushed, margarine, melted, sugar, evaporated milk, semi-sweet chocolate chips, margarine (not melted ), vanilla extract, vanilla ice cream, peanut butter chips