Type what you have

Ingredients

• ✓ confectioners' sugar
• butter
• brown sugar
• egg
• all-purpose flour
• vanilla extract
• baking soda
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Ingredients

• ✓ confectioners' sugar
• pie crust
• strawberry jam
• milk
• vanilla extract
• water
• decorating sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Unroll pie crusts, place on a lightly floured work surface, and roll slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles.
3. 3 Place about 1 tablespoon strawberry jam in the center of 8 squares. Spread jam out to within 1/4-inch of the edge. Top each with another pastry square and use a fork to crimp together, sealing in jam. Use a knife to trim pastries, if desired. Transfer filled pastries to the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
5. 5 Whisk confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Add water, a few drops at a time, if needed. Spread cooled tarts with frosting and sprinkle with colored sugar.
6. 6 Serve and enjoy.

By kellweeeeezy

Ingredients

• ✓ confectioners' sugar
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• heavy cream
• salt
• lemon juice
• food coloring

Instructions

1. 1 Gather the ingredients.
2. 2 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
5. 5 Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
6. 6 Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

By Barbara Sauermann

Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• rolled oat
• baking powder
• cinnamon
• nutmeg
• salt
• ginger
• clove
• butter
• pumpkin puree
• milk
• egg
• vanilla extract
• cinnamon
• ground ginger

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Ingredients

• ✓ confectioners' sugar
• heavy cream
• sour cream

Instructions

1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Ingredients

• ✓ confectioners' sugar
• coconut
• cream
• cinnamon

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ confectioners' sugar
• milk
• vanilla extract
• peanut
• cake

Instructions

1. 1 Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
2. 2 Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
3. 3 Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

By Elizabeth

Ingredients

• ✓ confectioners' sugar
• almond
• water
• almond extract

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Ingredients

• ✓ confectioners' sugar
• almond
• egg white
• salt
• almond extract

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ confectioners' sugar
• almond
• rose water
• almond extract
• cocoa powder

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Ingredients

• ✓ confectioners' sugar
• almond
• egg white
• lemon zest
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ confectioners' sugar
• butter
• cream cheese
• all-purpose flour
• strawberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

By Karen Wood

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• all-purpose flour
• fruit jam

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and butter together in a bowl until smooth.
3. 3 Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center.
6. 6 Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets.
7. 7 Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.

By MBMCD

Ingredients

• ✓ confectioners' sugar
• egg
• lemon zest
• cake flour
• baking powder
• anise oil

Instructions

1. 1 In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. 2 On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

By judy

Ingredients

• ✓ confectioners' sugar
• banana
• graham cracker pie crust
• caramel syrup
• heavy cream
• vanilla extract

Instructions

1. 1 Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
2. 2 Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
3. 3 Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
4. 4 Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

By Seth Stockmeister

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butter in a 10-inch cast iron skillet; heat the skillet in the oven.
3. 3 Beat eggs at high speed with an electric mixer in a large bowl. Slowly add milk and flour. Pour batter into the hot skillet.
4. 4 Return the skillet to the oven and bake until well-risen like a souffle, about 20 minutes. It will fall when removed from the oven. Lightly dust with confectioners' sugar and serve.

By Shirley Smith

Ingredients

• ✓ confectioners' sugar
• heavy cream
• almond extract
• sour cream
• blackberry
• lemon zest
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ confectioners' sugar
• whole wheat berry
• salt
• walnut
• almond
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ confectioners' sugar
• heavy cream
• cream cheese
• lemon curd
• vanilla extract
• berry
• mint

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ confectioners' sugar
• cream cheese
• butter
• vanilla extract
• coconut
• cinnamon

Instructions

1. 1 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.
2. 2 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.

By Saundra

Ingredients

• ✓ confectioners' sugar
• almond
• cinnamon
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH

Ingredients

• ✓ confectioners' sugar
• egg
• salt
• vanilla extract
• all-purpose flour
• anise seed
• water

Instructions

1. 1 Beat egg whites with water until stiff.
2. 2 In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
3. 3 Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
4. 4 The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
5. 5 Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

By Ingrid

Ingredients

• ✓ confectioners' sugar
• almond
• cinnamon
• lemon zest
• egg white
• salt
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ confectioners' sugar
• fudge brownie mix
• irish cream liqueur
• vegetable oil
• egg
• butter
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.
2. 2 Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.
3. 3 Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
4. 4 Remove from the oven and allow to cool completely, 20 to 30 minutes.
5. 5 While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
6. 6 Spread frosting on cooled brownies. Cut into 30 squares.

By Chris Dufreche

Ingredients

• ✓ confectioners' sugar
• ✓ confectioners' sugar
• all-purpose flour
• baking soda
• salt
• butter
• vanilla extract
• oatmeal
• pecan

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
3. 3 With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

By Donna Q

Ingredients

• ✓ confectioners' sugar
• egg white
• marzipan
• coconut
• lemon zest
• rum
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 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 chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ confectioners' sugar
• currant
• rum
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ confectioners' sugar
• butter
• white sugar
• all purpose flour
• almond
• cinnamon
• raspberry jam

Instructions

1. 1 Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
2. 2 Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
4. 4 Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 ½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
5. 5 Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
6. 6 Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
7. 7 Bake cookies in the preheated oven until edges are lightly golden, 10 to 15 minutes. Transfer cookies to a wire rack to cool for 20 minutes.
8. 8 Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
9. 9 Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

By Regina

Ingredients

• ✓ confectioners' sugar
• butter
• white sugar
• egg yolk
• vanilla bean
• all-purpose flour
• almond

Instructions

1. 1 In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

By Hendrik

Ingredients

• ✓ confectioners' sugar
• milk
• all-purpose flour
• baking powder
• sugar
• butter
• vegetable oil

Instructions

1. 1 Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
2. 2 Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
3. 3 Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
4. 4 Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
5. 5 Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
6. 6 Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
7. 7 Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.

By RMEG58