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
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 ...
Sift dry
ingredients together.
Add soft margarine and vanilla.
Beat
on\tmedium\tspeed of mixer until well blended. Chill in refrigerator 1 hour.
In large bowl with electric mixer at medium speed, cream butter and 1/2 cup powdered sugar until light and fluffy.
Beat in flour and cornstarch until well mixed.
Wrap and refrigerate dough at least 2 hours.
Preheat oven at 325\u00b0.
Roll dough into 1-inch balls.
Place on ungreased cookie sheet. Bake 8 to 10 minutes or until firm and golden.
Cool slightly and remove to wire rack until cool.
Meanwhile, in bowl mix remaining powdered sugar with orange juice.
Makes 1 cup glaze.
Place wax paper under rack to catch drips ...
Sift cornstarch with flour.
Cream butter and sugar; add flour mixture.
Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with fork dipped in water, if desired.
Bake at 325\u00b0 for 15 minutes.
Mix flour, cornstarch and sugar in a large mixing bowl.
Blend in butter until a soft dough forms.
If dough is too soft, cover it and chill for 20 to 30 minutes.
Shape into 3/4-inch balls. Roll balls in coconut.
Place balls 1 1/2-inches apart on ungreased baking sheets.
Bake at 300\u00b0 for 20 to 25 minutes until golden brown.
Makes 3 dozen.
In a bowl stir flour, cornstarch and sugar together. Add softened butter and mix.
Roll into 1-inch balls and roll in sugar.
Place on ungreased cookie sheet.
Stamp top of balls with a glass, etc., to make a design.
Bake at 350\u00b0 for 20 to 25 minutes. Don't brown.
In bowl, cream butter and sugar.
Beat in egg yolk and vanilla.
Sift together flour, cornstarch, salt and baking powder; stir in butter-sugar mixture.
Shape into marble-size balls and turn in rolled oats to coat.
Arrange cookies on greased jelly roll pan and bake at 375\u00b0 for 10 to 12 minutes.
Makes about 3 1/2 dozen cookies.
Sift dry ingredients together. Add butter. Form into one-inch balls and flatten with fork. Bake at 300\u00b0 for 20-25 minutes. Do not overbake. Makes 24 cookies.
Sift together flour, cornstarch and powdered sugar.
Beat margarine until smooth; add vanilla.
Add remaining ingredients. Refrigerate 1 hour.
Shape into 1 inch balls; flatten.
Bake at 375\u00b0 for 10 to 12 minutes.
Roll in balls and mash with fork.