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Anisette Biscotti
Dessert Italian

Anisette Biscotti

4.0

Prep
20 min
Cook
31 min
Total
231 min

Instructions

  1. 1 Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  3. 3 Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
  4. 4 Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  5. 5 Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
  6. 6 Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

By Jeannie Z Taylor

Torta Caprese con le Noci (Italian Chocolate Cake)
Dessert Italian

Torta Caprese con le Noci (Italian Chocolate Cake)

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  3. 3 Beat egg yolks lightly in a separate bowl.
  4. 4 Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
  5. 5 Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
  6. 6 Pour batter into the prepared cake pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.

By Alemarsi

Pangiallo laziale (Italian Christmas Cakes)
Dessert Italian

Pangiallo laziale (Italian Christmas Cakes)

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
  3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Anise Walnut Biscotti
Dessert Italian

Anise Walnut Biscotti

4.7

Prep
20 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F ( 190 degrees C ).
  2. 2 In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
  3. 3 Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
  4. 4 Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

By Michele Flannery

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

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Italian Chocolate Chip Cookies
Dessert Italian

Italian Chocolate Chip Cookies

3.9

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
  2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Sardinian Papassini Cookies
Dessert Italian

Sardinian Papassini Cookies

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Dilute thawed orange juice concentrate with water.
  3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
  4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
  5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
  6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Brownie Biscotti
Dessert Italian

Brownie Biscotti

4.5

Prep
30 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
  3. 3 Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
  4. 4 Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
  5. 5 Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

By PA GRANNY

Chombolini (Italian Anise Cake)
Dessert Italian

Chombolini (Italian Anise Cake)

5.0

Prep
15 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
  2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
  3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
  4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
  5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Italian Special Sweet Fried Ravioli Cookies
Dessert Italian

Italian Special Sweet Fried Ravioli Cookies

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Italian Chocolate Cookies
Dessert Italian

Italian Chocolate Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
  3. 3 For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
  4. 4 To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

By Sandy Greathouse

Cucidati II
Dessert Italian

Cucidati II

4.5

Prep
60 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Italian Four-Layer Coconut Cream Cake
Dessert Italian

Italian Four-Layer Coconut Cream Cake

4.5

Prep
35 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
  2. 2 Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  5. 5 While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
  6. 6 Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

By FAYLO

Sicilian Fig Cookies
Dessert Italian

Sicilian Fig Cookies

4.5

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
  2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
  5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Meatball Cookies
Dessert Italian

Meatball Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  2. 2 Cream the butter margarine or shortening, white sugar, eggs and vanilla.
  3. 3 In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
  4. 4 After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
  5. 5 To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

By Sheri DeVito-Mariotto

Incredibly Delicious Italian Cream Cake
Dessert Italian

Incredibly Delicious Italian Cream Cake

4.6

Prep
30 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
  3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
  5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Grandma Anna's Italian Pepper Cookies
Dessert Italian

Grandma Anna's Italian Pepper Cookies

Prep
25 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
  3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
  4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
  5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
  7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Pure Maple Candy
Dessert American

Pure Maple Candy

4.5

Prep
15 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
  2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
  3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
  4. 4 Pour into molds; allow to cool at room temperature until set.
  5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Walnut Pie Crust
Dessert American

Walnut Pie Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
  2. 2 Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

By Stephanie

Soldiers Kisses
Dessert

Soldiers Kisses

4.9

Prep
15 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Extra Easy Fudge
Dessert

Extra Easy Fudge

4.3

Prep
Cook
Total

Instructions

  1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda

Half Moons II
Dessert

Half Moons II

1.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
  3. 3 Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
  4. 4 Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

By JBS BOX

4-Ingredient Slow Cooker Cherry Cobbler
Dessert

4-Ingredient Slow Cooker Cherry Cobbler

3.5

Prep
10 min
Cook
120 min
Total
160 min

Instructions

  1. 1 Grease a slow cooker.
  2. 2 Mix cake mix and melted butter together in a bowl until butter is evenly distributed and mixture is crumbly.
  3. 3 Place pie filling in the prepared slow cooker. Sprinkle cake mix-butter mixture evenly over top, then sprinkle with walnuts.
  4. 4 Cover and cook on Low for 4 hours or on High for 2 hours.
  5. 5 Allow to cool for at least 20 to 30 minutes before serving.

By bradshaw

Grandma Jeanne's Butterscotch Wafers
Dessert

Grandma Jeanne's Butterscotch Wafers

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
  2. 2 Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
  3. 3 Whisk flour, baking powder, and salt together in a medium bowl.
  4. 4 Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  5. 5 Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
  6. 6 Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  8. 8 Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
  9. 9 Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

By Zac Posen

Brown Sugar Candy
Dessert

Brown Sugar Candy

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Butter an 8- or 9-inch square baking dish.
  2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Remove from heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
  4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Chocolate Picnic Cake
Dessert

Chocolate Picnic Cake

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
  3. 3 Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

By Cookiebun

Strawberry Fruit Balls
Dessert

Strawberry Fruit Balls

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix all ingredients except 3-ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
  2. 2 Place 3-ounce box of gelatin on a plate, and roll shaped strawberries in gelatin until coated. Place bits of mint leaves to create stems; secure stems with a piece of toothpick.

By willi

Chocolate Nut Pie
Dessert

Chocolate Nut Pie

4.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
  2. 2 In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
  3. 3 In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

By Kay