Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan. Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork. Sprinkle with the 2 tbsp of sugar.
Bake 10 minutes at 350\u00b0, then lower the oven to 300\u00b0. Bake for 30 - 40 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.
Preheat oven to 350F and line cookie sheets with parchment.
In a large bowl whip together margarine and icing sugar. Stir in vanilla until blended. Add flour and mix to form dough.
Roll dough into balls and lay on cookie sheet, press with a fork. Bake until golden brown (6-8 minutes maybe?).
a cup of the icing sugar, the butter & the vanilla.
.
2.\tPut the icing sugar, plain flour and cornflour into
br>cookie sheet.
extra sugar for sprinkling.
oven mitts
In a bowl beat egg,sugar,vanilla and shortening with the
ater overnight.
Sift the icing sugar into a large bowl and
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Cream the butter and shortening together until it is light and creamy.
Slowly add the icing sugar, until it is icing consistency and fluffy. (note:there may be some icing sugar left over).
Add the flour and salt, 1/4 cup at a time, mixing thoroughly until it is well blended.
Make little balls of dough in your hands and press onto cookie pan lined with parchment paper. Cook for 10-20 minutes at 350 - 375F, or until they are golden.
Enjoy!
Cream together butter and icing sugar, beat in vanilla and salt.
Add flour 1 cup at a time, mixing well after each time.
Stir in toblerone.
Roll dough into 1\" balls and place 2\" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
Beat butter, icing sugar and vanilla until creamy.
In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
Stir in toffee bits and remaining flour mixture.
Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
Bake in preheated oven for about 15 minutes or until lightly golden.
Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.
00b0F.
Combine corn starch, icing sugar, salt, and flour.
Add
Put butter, golden syrup, sugar and cocoa in a big
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
ight and fluffy.
Add sugar and continue beating until smooth
Cream butter and icing sugar well together until light and fluffy.
Sift flour and cornstarch and baking powder together and add into sugar mixture.
Fold in the chopped chocolate toblerone candy bar.
Blend all well.
Roll into large cookie balls, about 2 inches.
Bake at 350 degrees for 11 minutes.
Remove, cool, dredge in powdered sugar if desired.
br>Place the butter, flours, icing sugar, lemon zest and salt into
Sift the icing sugar --
Cream the icing sugar and the butter until smooth.
Gradually add the flour mixing thoroughly after each addition.
Pat into a 13 x 9 inch pan.
Bake at 325 degree oven for 20 minutes.
Cool and cut into small squares.
owl cream butter, vanilla and icing sugar for about 5 minutes until
lour,oats,corn starch and icing sugar in large bowl.
With