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Kourabiedes
Dessert Greek

Kourabiedes

4.6

Prep
Cook
Total

Instructions

  1. 1 Sift flour and baking powder together into a bowl.
  2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
  3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
  4. 4 Preheat the oven to 325 degrees F (170 degrees C).
  5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
  6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
  7. 7 Remove from the oven and let cool on the cookie sheets.
  8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Easy Creamy Vanilla Fudge
Dessert

Easy Creamy Vanilla Fudge

3.2

Prep
Cook
Total

Instructions

  1. 1 Grease a 9x5-inch pan; set aside.
  2. 2 Mix confectioners sugar, butter, milk, vanilla, and salt in a 3-quart saucepan over low heat until mixture is hot and creamy.
  3. 3 Pour into the prepared pan; refrigerate until fudge has set, about 2 hours. Cut into squares and store in an airtight container in the refrigerator.

By Stephanie

Sand Tarts
Dessert

Sand Tarts

4.9

Prep
15 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
  2. 2 Preheat the oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
  3. 3 Shape chilled dough into 1-inch balls. Place on the prepared sheets, spacing evenly.
  4. 4 Bake in the preheated oven until firm and lightly colored, about 20 minutes.
  5. 5 Sift 1/4 cup confectioners' sugar into a bowl. Transfer warm cookies to confectioners' sugar and roll gently to coat. Immediately transfer cookies to a resealable plastic bag, seal the bag, and let sit until cookies sweat and form an icing, about 5 minutes. Transfer to a wire rack and cool.

By ROBIN JOYE

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

4-Ingredient Almond Paste
Dessert

4-Ingredient Almond Paste

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Shortbread Pie Crust
Dessert

Shortbread Pie Crust

4.5

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
  3. 3 Bake for 15 minutes, or until lightly brown around the edges.

By Judy Figuary

Melting Moments II
Dessert

Melting Moments II

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
  2. 2 Refrigerate 1 hour.
  3. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

3-Ingredient Shortbread Cookies
Dessert

3-Ingredient Shortbread Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C.)
  2. 2 Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.
  4. 4 Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

By Carol

Cookie Press Shortbread
Dessert

Cookie Press Shortbread

4.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream together butter, confectioners' sugar, and vanilla in a medium bowl with an electric mixer until smooth. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

By Heather

Chocolate Chip Shortbread Cookies I
Dessert

Chocolate Chip Shortbread Cookies I

3.9

Prep
Cook
Total

Instructions

  1. 1 With an electric beater, mix together the butter or margarine and the confectioners' sugar.
  2. 2 Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
  3. 3 Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

By Suzanne Laberge

Glazed Doughnut Strawberry Shortcake
Dessert

Glazed Doughnut Strawberry Shortcake

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  2. 2 Place bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto doughnut, arrange 1/4 of sliced strawberries over whipped cream, and then spoon another 1/4 cup whipped cream over strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.

By voraciousgirl

Grandma's Caramel Frosting
Dessert

Grandma's Caramel Frosting

3.1

Prep
5 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
  2. 2 Whisk milk into the saucepan until mixture is smooth.
  3. 3 Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.

By rlt11_NMC

Cookie Mix in a Jar VII
Dessert

Cookie Mix in a Jar VII

3.7

Prep
Cook
Total

Instructions

  1. 1 In a separate bowl, mix together the flour, baking powder and salt.
  2. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
  3. 3 Instructions to attach to Jar: Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

By Lisa

Almond Paste with Whole Almonds
Dessert American

Almond Paste with Whole Almonds

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Peanut Butter Bon-Bons
Dessert

Peanut Butter Bon-Bons

4.4

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
  2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

By M McRae

Easy Chocolate Icebox Cake
Dessert American

Easy Chocolate Icebox Cake

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Line an 8x4-inch loaf pan with plastic wrap, allowing the wrap to hang over the sides completely.
  3. 3 Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
  4. 4 Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream. Wrap the plastic around the loaf and refrigerate at least 8 hours.
  5. 5 When ready to serve, unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish.
  6. 6 Slice and serve as desired. Enjoy!

By Nicole McLaughlin

No Fail Chocolate Fudge
Dessert

No Fail Chocolate Fudge

4.2

Prep
Cook
Total

Instructions

  1. 1 Grease one 8x8 inch pie pan and set aside.
  2. 2 In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  3. 3 Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

By Terrie

Perfect Cut-Out Cookie Dough
Dessert

Perfect Cut-Out Cookie Dough

4.1

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
  2. 2 Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
  5. 5 Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

By Sarah Z

Poppy Seed Shortbread
Dessert

Poppy Seed Shortbread

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
  3. 3 Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
  4. 4 Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
  5. 5 Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

By Yoly

Puppy Chow
Dessert American

Puppy Chow

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
  3. 3 Stir in peanut butter and mix until smooth.
  4. 4 Remove from heat and add cereal. Stir until coated.
  5. 5 Pour powdered sugar into large resealable plastic bag.
  6. 6 Add cereal and shake until well coated.
  7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Shortbread Sugar Cookie Bars
Dessert

Shortbread Sugar Cookie Bars

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
  3. 3 Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

By southrncomfrt33

Cherry Snowball Cookies
Dessert

Cherry Snowball Cookies

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
  3. 3 Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
  4. 4 Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  5. 5 Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

By Holiday Baker

Lemon Pie Bars
Dessert

Lemon Pie Bars

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
  3. 3 Bake 15 to 20 minutes or until golden brown.
  4. 4 Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
  5. 5 Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

By RCFoodie

Cherry Delight
Dessert

Cherry Delight

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside.
  2. 2 In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.

By DAYLERENE

Homemade French Macarons
Dessert French

Homemade French Macarons

4.4

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
  2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
  3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
  4. 4 Divide meringue into separate bowls to flavor and color, if desired.
  5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
  6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
  7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
  8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98