Italian Cream Cake Cookies

Products Used
Italian Cream Cake Cookies Imperial

Ingredients

Italian Cream Cake Cookies

Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 300ºF.
  2. Mix pecans and coconut together in a small bowl and set aside.
  3. Using an electric mixer, beat together butter and sugar until light and fluffy.
  4. In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter/sugar mixture. If needed, use a wooden spoon or your hands to press mixture together.
  5. Scoop dough by tablespoon and roll into a ball with palms. Press dough into pecan and coconut mixture to coat whole ball (you may need to reshape dough into a ball).
  6. Place on an ungreased baking sheet, leaving 1 inch between each cookie. Create an indentation with thumb or spoon.
  7. Bake for 20 minutes. Let cool completely before filling.
  8. For frosting, use an electric mixer to beat together cream cheese and butter.
  9. Gradually mix in powdered sugar and vanilla. Mix until smooth. If needed, add a tablespoon or two of milk until frosting is desired consistency.
  10. Spoon or pipe frosting into center of each cookie.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.

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