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Easy Kolacky
Snack European

Easy Kolacky

4.3

Prep
30 min
Cook
12 min
Total
222 min

Instructions

  1. 1 Place cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat 1/2 cup confectioners' sugar into butter mixture. Slowly beat in flour; mix well. Cover the bowl and refrigerate for at least 3 hours or overnight.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Roll out chilled dough to 1/8-inch thickness on a well-floured board. Use a pizza wheel to cut dough into 36 (2 1/2-inch) squares.
  4. 4 Spoon about 2 teaspoons filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
  5. 5 Bake in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with 1/4 cup powdered sugar.

By mommymeggy

Apple Cinnamon Funnel Cakes
Snack

Apple Cinnamon Funnel Cakes

3.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees F (165 degrees C).
  2. 2 Combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. Mix flour, apple cider, egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. Pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger.
  3. 3 Dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. Transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake.

By roosty30

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Snack French

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
  3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
  4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Puppy Chow with Crispix
Snack American

Puppy Chow with Crispix

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place butter into a saucepan over medium heat. Add peanut butter and cook until butter is half melted. Stir in chocolate chips; continue cooking and stirring until melted and smooth.
  2. 2 Place cereal in a large bowl. Pour melted chocolate and peanut butter mixture over cereal and toss until well coated.
  3. 3 Transfer coated cereal to a large paper sack and pour in confectioners' sugar. Fold down the top of the bag to seal, hold it tightly, and shake well to coat all cereal pieces.

By Bonnie

Maple Twists
Snack

Maple Twists

3.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 C).
  2. 2 Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
  3. 3 Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
  4. 4 Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
  5. 5 Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
  6. 6 Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

By JJOHN32

Best Ever Popcorn Balls
Snack American

Best Ever Popcorn Balls

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place popcorn in a large, heatproof bowl.
  2. 2 Combine confectioners' sugar, marshmallows, corn syrup, butter, and water in a medium saucepan over medium heat. Cook, stirring often, until marshmallows melt and mixture begins to boil.
  3. 3 Pour marshmallow mixture over popcorn. Stir with a buttered spatula until popcorn is evenly coated.
  4. 4 Coat hands with cooking spray; quickly shape popcorn into balls before mixture cools and hardens.
  5. 5 Wrap popcorn balls in plastic wrap or cellophane; store at room temperature for up to 1 week.

By Kelli

Blackberry Pastry Bread
Snack

Blackberry Pastry Bread

4.4

Prep
60 min
Cook
25 min
Total
385 min

Instructions

  1. 1 Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
  2. 2 Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
  3. 3 Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
  4. 4 Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  5. 5 Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  6. 6 Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.

By Brandon Willard Gossman

Raisin Batter Bread
Snack

Raisin Batter Bread

4.0

Prep
75 min
Cook
30 min
Total
105 min

Instructions

  1. 1 In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
  2. 2 Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
  4. 4 Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.

By Annette1951

Key Lime Pie Sandwich Cookies
Snack

Key Lime Pie Sandwich Cookies

2.0

Prep
35 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
  3. 3 Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
  4. 4 Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
  5. 5 Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
  6. 6 Zest all 3 limes; set zest aside. Juice 2 of the limes.
  7. 7 Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
  8. 8 Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.

By haleyb

Healthier Clone of a Cinnabon
Snack

Healthier Clone of a Cinnabon

4.4

Prep
20 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Place milk, eggs, margarine, bread flour, white sugar, and yeast in the pan of bread machine in recommended order by manufacturer. Select dough cycle; press Start.
  2. 2 Turn dough out onto a lightly floured surface after it has doubled in size. Cover and let rest for 10 minutes. Combine brown sugar and cinnamon in a small bowl.
  3. 3 Roll dough into a 16x21-inch rectangle. Spread dough with 2 tablespoons butter and sprinkle evenly with sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rest until nearly doubled, about 30 minutes.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 Bake rolls in preheated oven until golden brown, about 15 minutes.
  6. 6 Beat together Neufchatel cheese, 1/4 cup butter, confectioner's sugar, and vanilla extract in a small bowl. Spread frosting on warm rolls before serving.

By MakeItHealthy

Salted Caramel Apple Bars
Snack

Salted Caramel Apple Bars

3.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.
  2. 2 Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  3. 3 Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.
  4. 4 Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.
  5. 5 Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.
  6. 6 Bake until toothpick inserted in center comes out clean, 30-35 minutes.
  7. 7 Cool completely and cut into 16 bars.

By Mott's

Ginger Apple Cups
Snack

Ginger Apple Cups

Prep
30 min
Cook
8 min
Total
38 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
  2. 2 Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
  3. 3 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  4. 4 Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
  5. 5 Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
  6. 6 Prior to serving, fill cups with a small spoonful of applesauce mixture.
  7. 7 Stir together confectioners sugar and cider. Drizzle filled cups with glaze.

By Mott's

Cranberry-Orange Pumpkin-Spice Banana Bread
Snack

Cranberry-Orange Pumpkin-Spice Banana Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
  2. 2 Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
  3. 3 Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
  4. 4 To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

By I Can't Believe its Not Butter

Butter Tart Shortbread Bars
Snack American

Butter Tart Shortbread Bars

3.5

Prep
15 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
  3. 3 Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
  4. 4 Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
  5. 5 Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

By BISSETTA

Mini Cornmeal Cupcakes with Maple Butter Cream
Snack American

Mini Cornmeal Cupcakes with Maple Butter Cream

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
  2. 2 For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
  3. 3 Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
  4. 4 Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
  5. 5 For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

By Pam Cooking Spray

Christmas Gift Loaf
Snack American

Christmas Gift Loaf

4.6

Prep
Cook
65 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
  3. 3 Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
  4. 4 To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

By Sharon K Grams

Dead Bones (L'Ossa Morte)
Dessert Italian

Dead Bones (L'Ossa Morte)

3.6

Prep
20 min
Cook
15 min
Total
755 min

Instructions

  1. 1 Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough.
  2. 2 Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.

By BILLSFRAN

Strawberry Bellini
Drink Italian

Strawberry Bellini

4.6

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend hulled strawberries, confectioners' sugar, and brandy in a blender until smooth. Chill in the refrigerator for 10 minutes.
  3. 3 Divide the strawberry mixture among three champagne flutes.
  4. 4 Pour 1/2 cup sparkling wine into each flute and stir to combine.
  5. 5 Garnish each glass with a whole strawberry.

By Helen

True Amaretti
Dessert Italian

True Amaretti

5.0

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
  2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
  3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
  5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Michelle's Tiramisu Cake
Dessert Italian

Michelle's Tiramisu Cake

4.3

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
  2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Italian Hazelnut Cookies with Nutella
Lunch Italian

Italian Hazelnut Cookies with Nutella

4.7

Prep
15 min
Cook
18 min
Total
240 min

Instructions

  1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
  2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
  3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
  4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Strawberry Tiramisu Trifle
Dessert Italian

Strawberry Tiramisu Trifle

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
  2. 2 Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
  3. 3 Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

By Mashmousha

Berry Panna Cotta
Dessert Italian

Berry Panna Cotta

4.5

Prep
15 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
  2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
  3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
  4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Crostoli Pastries
Dessert Italian

Crostoli Pastries

4.3

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Beat together salt, sugar, and eggs on high in an electric mixer fitted with the whisk attachment until very fluffy. Stir in evaporated milk, vanilla, and rum. Gradually mix in flour.
  2. 2 Knead with a dough hook until dough is smooth and elastic, about 10 minutes. If dough is still sticking to bowl after 5 minutes, add 2 tablespoons of additional flour, 1/2 tablespoon at a time until dough pulls away from sides of bowl. Remove dough, cover with plastic, and set aside for 20 minutes.
  3. 3 Add oil to a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
  4. 4 Separate dough into small portions. Roll out dough portions until very thin, about 1/16 inch, on a lightly floured surface. Cut into long, narrow strips (about 6x1 inch). Make a slit in the center of each strip with a knife, and draw one end through the slit.
  5. 5 Fry in batches in hot oil until puffy, blistered, and light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

By Tiffany Taylor

Sfingi
Dessert Italian

Sfingi

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix ricotta, eggs, sugar, and vanilla together in a large bowl.
  2. 2 Mix 1/2 cup flour and baking powder together in a small bowl; fold into ricotta mixture. Add enough remaining flour to make a thick batter. Let rest for 1 hour.
  3. 3 Heat oil in a large, heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Working in batches if necessary, drop teaspoonfuls of batter into hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towels.
  4. 4 Stack sfingi on a serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

By KITTYCATGRL

Italian Butterball Cookies
Dessert Italian

Italian Butterball Cookies

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Beat together 3/4 cup confectioners' sugar and butter with an electric mixer in a large bowl until smooth. Add egg, vanilla, and almond extract; beat until well combined. Stir together flour, baking powder, and salt in a medium bowl and mix into butter mixture until just incorporated.
  3. 3 Shape dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm, about 10 minutes. Let cookies sit on the sheet for 10 minutes before removing to a wire rack to completely cool.
  5. 5 Spread 1/4 cup confectioners' sugar on a plate; roll cooled cookies in confectioners' sugar to coat.

By iluvlax

Italian Cookies with Icing
Dessert Italian

Italian Cookies with Icing

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Sift flour and baking powder together into a bowl.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo

Cannoli alla Siciliana (Sicilian Cannoli)
Dessert Italian

Cannoli alla Siciliana (Sicilian Cannoli)

5.0

Prep
35 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
  2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
  3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
  4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
  5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Award-Winning Italian Cream Cake
Dessert Italian

Award-Winning Italian Cream Cake

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
  5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
  6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal