Confectioners Sugar Recipes

CONFECTIONERS' SUGAR GLAZE

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

CONFECTIONER'S SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar.
• Beat until light. Add egg and vanilla.
• Beat until fluffy.
• Add dry ingredients. Stir just until mixed.
• Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
• Cool, frost and decorate.
• Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
• Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
• Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
• Roll in 1" balls. Bake and cool.
• Divide dough in half.
• Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.

CONFECTIONERS' SUGAR

Steps:

• Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

NEVER-FAIL FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.