Cream butter, add cornstarch powdered sugar and flour.
Mix well.
Form into 1-inch balls.
Bake at 350\u00b0F for 10-12 minutes, cool.
Frost with your favorite frosting recipe.
We usually do half a batch or pink, and half a batch of light green.
aking sheets for a few moments before lifting on to a
uarters, for quarter for each melting moment.
Place on baking
br>Meanwhile, make the tarragon melting sauce:
In a bowl
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Cream 1 cup butter and 1/2 cup confectioners sugar.
Add cornstarch and flour.
Drop by teaspoons onto ungreased baking sheets.
Bake at 325\u00b0 for 10 minutes.
Do not brown.
Combine rest of ingredients and frost when cool.
Mix flour with cornstarch and sugar in a bowl.
Blend in butter to form a soft dough.
Cover and chill until dough is firm. Shape into balls.
Roll in coconut and place on ungreased baking sheet.
Bake at 300\u00b0 for 20 to 25 minutes or until lightly brown. Makes about 3 dozen.
Preheat the oven to 350\u00b0F. Line two baking pans with parchment paper.
Beat butter and powdered sugar in large bowl with electric mixer until light and fluffy. Sift flour and cornstarch. Add to butter mixture; mix until a soft dough forms. Roll 1/2-tablespoons of dough into balls. Place 2 inches apart on prepared pans. Flatten slightly with hand, then mark with a wet fork.
Bake in two batches for 15 mins each, until very lightly golden. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the apricot ...
Preheat oven to 325\u00b0F. Lightly grease and line 2 baking trays with parchment paper.
Cream butter, powdered sugar and vanilla until light and fluffy. Sift together flour, cornstarch and cocoa powder then fold in. Transfer to a piping bag fitted with a 2/3 inch star tip. Pipe out 28 - 2 inch wide cookies, around 1 inch apart, on prepared trays. Bake for 15-20 mins, until slightly firm. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the coffee filling, cream all ingredients until pale ...
Preheat the oven to 350\u00b0F. Grease 2 baking pans and line with parchment paper.
Beat butter and sifted powdered sugar in medium bowl with electric mixer until light and fluffy. Stir in sifted dry ingredients.
Spoon mixture into piping bag fitted with 1/2-inch star tip. Pipe stars about 2 inches apart on prepared pans.
Bake about 10 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack. Sandwich cookies with chocolate hazelnut spread.
Preheat the oven to 325\u00b0F. Line 2 baking pans with parchment paper.
Beat butter and sifted powdered sugar in a large bowl with an electric mixer until light and creamy. Sift flour, cornstarch and cocoa powder over top; stir to combine.
Using floured hands, roll heaping teaspoons of mixture into 40 balls. Place 2 inches apart on prepared pans, flattening slightly with a floured fork.
Bake for 15 mins or until golden, swapping positions of pans halfway through cooking. Cool on pans for 5 minutes. Remove from pans; cool completely ...
Preheat the oven to 325\u00b0F. Lightly grease and line 2 baking pans with parchment paper.
Beat butter, powdered sugar, limoncello and lemon peel in a large bowl with an electric mixer until pale and creamy. Beat in combined flour and cornstarch until just combined.
Roll level tablespoons of mixture between floured hands. Place 2 inches apart on prepared pans. Flatten slightly using floured fork.
Bake 15-20 mins. Cool on pans 5 mins. Remove from pans; cool completely on a wire rack.
Meanwhile, for the filling, beat butter in a ...
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Cream butter and vanilla until light and fluffy. Add powdered sugar and beat until pale. Add flour and cocoa powder and mix until just combined. Shape into walnut-sized balls and place on prepared trays. Make an indentation in center of balls with your thumb. Bake for 12 mins.
Meanwhile, to make the mocha filling, melt chocolate and butter in a small heavy-bottomed saucepan over low heat, stirring constantly. Add powdered sugar and enough coffee to make a smooth ...
Preheat oven to 325\u00b0F. Line 3 baking trays with parchment paper.
Beat butter, vanilla and powdered sugar until pale. Stir in flour and cornstarch in 2 batches. Stir in passionfruit pulp. With lightly floured hands, roll 2 level tsp of mixture into balls and place on baking trays about 1 inch apart. Dip a fork into a little extra flour and use to flatten cookies. Bake for 15 mins, or until cookies are a pale straw color. Let cool on trays for 5 mins then transfer to wire racks to cool completely.
To make the passionfruit buttercream ...
b>recipe.
Take one tray from the Log House CandiQuik(R) melting
Sift dry
ingredients together.
Add soft margarine and vanilla.
Beat
on\tmedium\tspeed of mixer until well blended. Chill in refrigerator 1 hour.