Place each shortbread cookie in cup of a
he confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
dd the icing sugar and vanilla extract and beat until the
u worry about the shortbread possibly sticking in your
he butter, powdered sugar, and vanilla, until smooth and creamy - about
sharp knife, slice the vanilla bean in half lengthwise.
In a food processor, pulse shortbread cookies to crumbs. Add butter and
Arrange half the cookies in bottom of 9-inch square baking dish.
Combine cream and milk in large bowl; add pudding mix. Beat with electric mixer for 1 min, or until smooth. Pour over cookies.. Top with a layer of remaining cookies.
For the passion fruit icing, combine sifted powdered sugar, passion fruit pulp and butter in a small, heatproof bowl. Stir over a saucepan of hot water until icing is spreadable.
Spoon icing on top of cookie layer. Refrigerate overnight before cutting into bars.
br>Add egg yolk and vanilla extract and mix until thoroughly
mooth. Add granulated sugar and vanilla, creaming again until smooth and
archment.
Cream butter and vanilla with mixer. In a separate
cing sugar, the butter & the vanilla.
Sift the flour and
minute.
Combine eggs, vanilla, and almond extract together, add
br>Add flour, ground pecans, vanilla and salt and beat just
ake pan.
Break up shortbread cookies into big pieces and layer
he butter along with the vanilla seeds you've scraped out
Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
Preheat oven to 325 degrees F. Take pan out of the oven and let sit at room temp while oven preheats.
Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
Recipe courtesy Sarah Shilhavy.
2 tablespoons lime peel, and vanilla; process just until blended and
rocessor, pulse the pecans and cookies until crumbs form.
Add