Type what you have

Ingredients

• ✓ powdered sugar
• butter
• white sugar
• vanilla extract
• water
• all-purpose flour
• almond
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ powdered sugar
• water
• peanut butter

Instructions

1. 1 Stir together the water, sugar, and peanut butter until smooth.

By QTCHEF

Ingredients

• ✓ powdered sugar
• crescent dinner roll
• chocolate chip

Instructions

1. 1 Heat oven to 350 degrees F. Separate dough into 8 triangles.
2. 2 Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. 3 Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

By Pillsbury

Ingredients

• ✓ powdered sugar
• heavy cream
• peanut butter
• vanilla extract

Instructions

1. 1 Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
2. 2 Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
3. 3 Store in the refrigerator.

By Orsi

Ingredients

• ✓ powdered sugar
• heavy cream
• lemonade concentrate

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ powdered sugar
• cocoa powder
• butter
• coffee

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ powdered sugar
• peanut butter
• butter

Instructions

1. 1 Line a baking dish with parchment or waxed paper.
2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• heavy cream
• cocoa powder
• cream cheese
• almond extract
• chocolate

Instructions

1. 1 Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
2. 2 Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
3. 3 Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

By lutzflcat

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• all-purpose flour
• butter
• white sugar
• egg
• lemon juice
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust.
3. 3 Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on.
4. 4 Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust.
5. 5 Bake in the hot oven until set, 20 to 25 minutes.
6. 6 Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.

By Brandi Gilbertson

Ingredients

• ✓ powdered sugar
• banana
• cocoa powder
• vanilla extract
• instant coffee granules

Instructions

1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Ingredients

• ✓ powdered sugar
• pear
• cream cheese
• sour cream
• cinnamon

Instructions

1. 1 Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
2. 2 Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

By dawn

Ingredients

• ✓ powdered sugar
• unsweetened chocolate
• cream cheese
• rum
• nut

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ powdered sugar
• cream-filled chocolate sandwich cookie
• cream cheese
• white candy melt
• candy sprinkle

Instructions

1. 1 Place 36 sandwich cookies in a food processor.
2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
4. 4 Line a baking sheet with parchment paper.
5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Ingredients

• ✓ powdered sugar
• cream cheese
• whipped topping
• peanut butter
• chocolate cookie pie crust
• chocolate syrup

Instructions

1. 1 Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
2. 2 Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
3. 3 When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

By whodatlauren

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• cream cheese
• sour cream
• all-purpose flour
• salt
• apricot preserves

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
3. 3 Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
4. 4 Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
5. 5 Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
6. 6 Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

By SER

Ingredients

• ✓ powdered sugar
• butter
• peanut butter
• kosher salt
• vanilla extract

Instructions

1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Ingredients

• ✓ powdered sugar
• butter
• cream cheese
• white sugar
• all-purpose flour
• pecan

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
3. 3 Roll dough into 1-inch balls and set on ungreased baking sheets.
4. 4 Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

By Christa Hardin

Ingredients

• ✓ powdered sugar
• cream cheese
• butter
• milk
• vanilla pudding mix
• whipped topping
• chocolate sandwich cookie

Instructions

1. 1 Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
2. 2 Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

By Paola Madias

Ingredients

• ✓ powdered sugar
• cream cheese
• vanilla extract
• whipped topping mix
• milk
• pie crust
• blueberry pie filling

Instructions

1. 1 Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
2. 2 Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
3. 3 Transfer filling into the pie crust and freeze until set, about 2 hours.
4. 4 Thaw for 1 1/2 hours before topping with blueberry filling and serving.

By Lex

Ingredients

• ✓ powdered sugar
• white cake mix
• egg
• butter

Instructions

1. 1 Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
2. 2 Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.
3. 3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

By thehungryscientist

Ingredients

• ✓ powdered sugar
• canola oil
• butter
• white sugar
• egg
• vanilla extract
• cake flour
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
2. 2 Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

By Lisa

Ingredients

• ✓ powdered sugar
• pie crust dough
• butter
• plum
• cinnamon
• white sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
2. 2 Roll out the pie dough and press crust into the prepared pan.
3. 3 Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
4. 4 Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
5. 5 Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.

By tessaf

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• all-purpose flour
• butter
• white sugar
• coconut
• all-purpose flour
• egg
• lemon
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
2. 2 Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
3. 3 Bake crust in the preheated oven for 15 minutes.
4. 4 Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
5. 5 Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
6. 6 Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

By Morgan3

Ingredients

• ✓ powdered sugar
• cream cheese
• vanilla extract
• pie crust
• strawberry
• white sugar
• cornstarch
• water

Instructions

1. 1 Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
2. 2 Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
3. 3 Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
4. 4 Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
5. 5 Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

By vyswebsurfer

Ingredients

• ✓ powdered sugar
• marzipan
• walnut
• rum
• maraschino liqueur
• dark chocolate
• walnut

Instructions

1. 1 Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.
2. 2 Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.
3. 3 Line a baking sheet with waxed paper and set a wire rack on top.
4. 4 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.
5. 5 Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.
6. 6 Allow chocolate to harden completely. Store pralines in airtight containers.

By barbara

Ingredients

• ✓ powdered sugar
• rice flour
• xanthan gum
• egg white
• cream of tartar
• salt
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
3. 3 Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
4. 4 Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
5. 5 Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
6. 6 Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
7. 7 When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

By Christine

Ingredients

• ✓ powdered sugar
• ladyfinger
• mascarpone cheese
• coffee
• amaretto liqueur
• cocoa powder

Instructions

1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Ingredients

• ✓ powdered sugar
• butter
• water
• gelatin
• white sugar
• corn syrup
• gelatin mix
• almond extract

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, white sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining powdered sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

By lutzflcat

Ingredients

• ✓ powdered sugar
• ✓ powdered sugar
• butter
• vanilla extract
• all-purpose flour
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
4. 4 Whisk flour and 6 tablespoons powdered sugar together in separate bowl. Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.
5. 5 Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
6. 6 Bake in the preheated oven until edges are just turning golden, about 12 minutes.
7. 7 Remove from the oven and transfer to a wire rack to cool for 15 minutes.
8. 8 Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar once or twice.
9. 9 Enjoy!

By THEAUNT708

Ingredients

• ✓ powdered sugar
• peanut butter
• butter
• vanilla extract
• salt
• semi-sweet chocolate chip
• vegetable shortening

Instructions

1. 1 Combine peanut butter, butter, vanilla, and salt in a large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until the mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. 2 Meanwhile, place chocolate chips and shortening in a microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until the mixture is smooth. Reheat as needed while coating peanut butter balls.
3. 3 Insert a toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

By Jif