Type what you have

Ingredients

• ✓ confectioners sugar
• ✓ confectioners sugar
• cream cheese
• butter
• all-purpose flour
• apricot fruit filling

Instructions

1. 1 Place cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat 1/2 cup confectioners' sugar into butter mixture. Slowly beat in flour; mix well. Cover the bowl and refrigerate for at least 3 hours or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll out chilled dough to 1/8-inch thickness on a well-floured board. Use a pizza wheel to cut dough into 36 (2 1/2-inch) squares.
4. 4 Spoon about 2 teaspoons filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
5. 5 Bake in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with 1/4 cup powdered sugar.

By mommymeggy

Ingredients

• ✓ confectioners sugar
• egg
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
2. 2 Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

By Shirley

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• butter
• maraschino cherry
• maraschino cherry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
2. 2 Beat flour, butter, and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until very light and fluffy, 8 to 10 minutes; dough should look pale, soft, and airy.
3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Top each cookie with a cherry quarter.
4. 4 Bake in the preheated oven until bottoms are light golden, 18 to 20 minutes. Cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely.

By William Uncle Bill Anatooskin

Ingredients

• ✓ confectioners sugar
• meringue powder
• meringue powder
• water
• cream of tartar
• water

Instructions

1. 1 Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, then confectioners' sugar in a large bowl using an electric mixer on low.
2. 2 Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes.
3. 3 If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.

By HeatherB

Ingredients

• ✓ confectioners sugar
• butter
• vanilla sugar
• all-purpose flour
• potato flour
• red food coloring

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
3. 3 In a separate bowl, whisk the flour with potato flour.
4. 4 Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
5. 5 Stir in the food coloring until the dough is evenly colored.
6. 6 Place the dough into a cookie press fitted with a decorative tip.
7. 7 Press out 1 1/2-inch cookies onto an ungreased baking sheet.
8. 8 Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

By Linda T

Ingredients

• ✓ confectioners sugar
• egg
• water
• anise seed
• lemon zest
• all purpose flour
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Ingredients

• ✓ confectioners sugar
• ✓ confectioners sugar
• almond
• almond
• baking powder
• egg white
• egg white
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine 4 ⅓ cups confectioners' sugar, ground almonds, and baking powder in a large bowl; stir in 3 egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
3. 3 Roll dough into 18 ropes, the thickness of your index finger, making each rope a little longer than the next. Shape each rope into a ring; arrange rings on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes, watching smaller rings carefully, as they may finish baking before the larger ones. Cool rings completely on baking sheets.
5. 5 Whisk 1 egg white in a glass, metal, or ceramic bowl until foamy; gradually whisk in 2 cups confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
6. 6 Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set cake aside to allow icing to set before serving.

By cam1988

Ingredients

• ✓ confectioners sugar
• butter
• sugar
• all-purpose flour
• raspberry preserves
• maraschino cherry
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

By Marcie

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• cinnamon
• butter
• orange zest
• water
• mincemeat pie filling
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Sift flour, 1/4 cup confectioners' sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
3. 3 Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, sealing edges firmly together or crimping lightly with a fork to prevent the filling from leaking as they cook. Brush the top of each pie with egg.
4. 4 Bake mince pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners' sugar just before serving.

By conn1e l

Ingredients

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

Instructions

1. 1 Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
2. 2 Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
3. 3 Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
4. 4 Make the second pancake the same way. Dust with confectioners' sugar and serve.

By LynzzPaige

Ingredients

• ✓ confectioners sugar
• sugar
• margarine
• egg
• cinnamon
• ginger
• self-rising flour
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Ingredients

• ✓ confectioners sugar
• white sugar
• egg yolk
• heavy cream
• butter
• egg white
• almond meal
• baking powder

Instructions

1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Ingredients

• ✓ confectioners sugar
• cooking spray
• anise seed
• all-purpose flour
• baking powder
• sugar
• egg
• vanilla extract

Instructions

1. 1 Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
2. 2 Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
3. 3 Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
4. 4 When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
5. 5 Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

By Adrienne Belaire

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• butter
• hazelnut
• confectioners' sugar
• salt
• vanilla extract
• vanilla bean

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
3. 3 Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
4. 4 Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
5. 5 Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
6. 6 Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

By Debby Hawkins

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• salt
• butter
• egg
• vanilla sugar
• almond
• confectioners' sugar
• vanilla sugar

Instructions

1. 1 In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
2. 2 Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
5. 5 Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
6. 6 Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
7. 7 While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

By Maya

Ingredients

• ✓ confectioners sugar
• butter
• white sugar
• all-purpose flour
• baking powder
• ginger
• butter
• golden syrup
• ginger

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
2. 2 Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
3. 3 Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
4. 4 Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

By Jay

Ingredients

• ✓ confectioners sugar
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
2. 2 Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.
3. 3 Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes.
5. 5 Turn cake out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners' sugar right before serving.

By Cindy

Ingredients

• ✓ confectioners sugar
• tart shell
• raspberry jam
• butter
• white sugar
• all-purpose flour
• egg
• baking powder
• almond extract
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange tart shells on a baking sheet.
3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Ingredients

• ✓ confectioners sugar
• egg
• water
• cream cheese
• white sugar
• lemon juice
• puff pastry
• dark cherry
• black walnut
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 For the strudel, mix egg and water together in a bowl. Set aside.
3. 3 Beat cream cheese, sugar, and lemon juice together in another bowl with an electric mixer until smooth and fluffy.
4. 4 Roll each pastry sheet into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border at the top and bottom. Top each cream cheese layer with 1/2 of the cherries and 1/2 of the walnuts.
5. 5 Fold opposite long ends of each pastry sheet over filling, brushing edges with reserved egg mixture to seal. Tuck short ends underneath, and place seam-side down on a baking sheet. Make several diagonal cuts over strudels to vent filling. Brush the tops of strudels with egg wash.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
7. 7 For the glaze, whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired thickness. Drizzle over strudels.

By Plain ole Bob

Ingredients

• ✓ confectioners sugar
• white sugar
• butter
• ricotta cheese
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Beat together sugar and butter in a large bowl with an electric mixer on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes.
4. 4 Reduce speed to medium and beat in ricotta, eggs, and vanilla.
5. 5 Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
6. 6 Drop level tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the preheated oven until cookies are very lightly golden and soft, about 15 minutes. Use a spatula to remove cookies to a wire rack to cool completely.
8. 8 When cookies are cool, make glaze: Stir together confectioners' sugar and milk in a small bowl until smooth.
9. 9 Use a small spoon or spatula to spread glaze on cookies; alternatively, dip each cookie into the bowl of glaze. Decorate as desired.

By Linda K

Ingredients

• ✓ confectioners sugar
• self-rising flour
• sugar
• cinnamon
• egg
• butter
• mincemeat pie filling
• cranberry sauce
• pumpkin puree
• sour cream
• cream cheese

Instructions

1. 1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2. 2 In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
3. 3 Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
4. 4 Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
5. 5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

By Leeza

Ingredients

• ✓ confectioners sugar
• butter
• egg
• egg yolk
• lemon zest
• vanilla sugar
• raisin
• egg white
• white sugar
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
2. 2 Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
3. 3 Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

By Lena

Ingredients

• ✓ confectioners sugar
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• salt
• earl grey tea
• butter
• egg
• water
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
3. 3 Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
4. 4 Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
5. 5 Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

By Nomo-Witch

Ingredients

• ✓ confectioners sugar
• egg white
• sugar
• almond
• bread crumb
• cocoa powder
• butter
• vanilla extract
• salt
• semisweet chocolate
• butter

Instructions

1. 1 Beat egg whites in a bowl until medium peaks form. Sprinkle in white sugar with the mixer running; beat until well combined. Fold in ground almonds and bread crumbs until well combined. Let cookie batter rest for 10 to 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Stir confectioners' sugar and cocoa powder together in a bowl.
4. 4 Beat 1 cup butter in another bowl until fluffy. Add confectioners' sugar-cocoa mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
5. 5 Scoop meringue batter onto baking sheets in 2-tablespoon portions.
6. 6 Bake in the preheated oven until firm but not brown, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a rack to cool completely, about 10 minutes.
7. 7 Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
8. 8 Freeze cookies until firm, 30 to 45 minutes.
9. 9 Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
10. 10 Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.

By sonjagroset

Ingredients

• ✓ confectioners sugar
• pie crust
• all-purpose flour
• almond
• baking powder
• strawberry jam
• egg
• lemon zest
• butter
• sugar
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch pie plate.
2. 2 Line the bottom and sides of prepared pie plate with pastry; trim any excess pastry if needed.
3. 3 To make the frangipane: Whisk flour, ground almonds, and baking powder together in a medium bowl. Whisk egg and lemon zest together in a small bowl.
4. 4 Beat butter and sugar with an electric mixer in a bowl until light and fluffy. Gradually add egg mixture, beating well after each addition. Gently fold in flour mixture, a spoonful at a time, until just incorporated.
5. 5 Spread raspberry jam evenly over bottom of pastry shell to form a layer.
6. 6 Spread frangipane evenly on top. Scatter sliced almonds on top if using.
7. 7 Bake in the preheated oven until filling is firmly set and browned, about 30 minutes.
8. 8 Sprinkle with confectioners' sugar just before serving.

By Trishie

Ingredients

• ✓ confectioners sugar
• cream cheese
• butter
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• baking powder
• egg white
• walnut
• sugar

Instructions

1. 1 In a medium bowl, cream butter and cream cheese. Stir in egg yolks and vanilla. Stir together flour, salt, and baking powder. Add flour mixture a little at a time until it is fully incorporated.
2. 2 Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
3. 3 In a medium bowl, beat egg whites to soft peaks. Add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside.
4. 4 On a lightly floured surface, roll dough out until it is 1/4 to 1/8 inch thick. Cut into 3-inch squares. Place 1/2 teaspoon filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake cookies in the preheated oven for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

By Lisa

Ingredients

• ✓ confectioners sugar
• cocoa powder
• cream cheese
• egg
• irish cream liqueur
• chocolate cake mix
• instant chocolate pudding mix
• egg
• vegetable oil
• irish stout beer
• butter
• sugar
• irish whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Ingredients

• ✓ confectioners sugar
• pie crust
• raspberry jam
• butter
• white sugar
• white sugar
• egg
• lemon juice
• almond extract
• lemon zest
• almond
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
4. 4 Spread raspberry jam evenly over the cooled pastry.
5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife

Ingredients

• ✓ confectioners sugar
• raisin
• lemon zest
• whiskey
• butter
• brown sugar
• egg yolk
• egg white
• all-purpose flour
• salt
• clove
• baking powder
• lemon

Instructions

1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

Ingredients

• ✓ confectioners sugar
• egg
• water
• white sugar
• vanilla extract
• cake flour
• baking powder
• salt
• heavy cream
• water
• gelatin
• greek yogurt
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
2. 2 Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
3. 3 Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
4. 4 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
5. 5 Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
6. 6 Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
7. 7 Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
8. 8 Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
9. 9 Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
10. 10 Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
11. 11 Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
12. 12 Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
13. 13 Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

By nch