29199 rose holiday shortbread cookies Recipes

pecan shortbread cookie crumbs (about 18 cookies; we tested with pecan sandies), butter or margarine, melted, semisweet chocolate morsels, whipping cream, granulated sugar, bourbon or rum, freshly grated nutmeg, unflavored gelatin, cold water, egg yolks, lightly beaten, butter or margarine, freshly grated nutmeg, powdered sugar, unsweetened whipped cream (optional)

butter (room temperature ), sugar (granulated ), egg (separated, yolk for dough, reserve whites and beat for brushing tops), almond extract, flour (start with 2 1/4 cups, may need up to 2 1/2 cups of ), sugar, for sprinkling (i use the white granulated , you may use tinted sugar)

leaves fresh basil, rose petals (or 2 tbsp rose water), olive oil, salt and pepper (to taste), lemon juice (to taste), sugar, raspberry vinegar

fresh peaches, fresh lemon juice , reserve 1 tsp, sugar, corn syrup, water, fresh pink rose petals or 8 cups red rose petals, cleaned

assorted hard candies , unwrapped, refrigerated sugar cookie dough, flour , as needed, red and green sugar candy sprinkles

shortbread cookie, finely crushed (about 10 cookies), brown sugar , packed, butter, melted, cream cheese, softened, granulated sugar, whipping cream, rum extract, butter flavor extract, ground cinnamon, ground nutmeg, eggs, caramel topping, pecan halves, toasted

refrigerated sugar cookie dough, flour , to dust (optional), lollipop sticks, chocolate almond bark or 6 oz white almond bark or 6 oz butterscotch chips, shortening (optional), royal icing, assorted small decorative candies

confectioners sugar, sugar sprinkles, such as hot pink or white , for decorating, bakery shortbread or sugar cookies

cookies, sugar, butter, softened, almond extract, flour, raspberry jam, glaze, powdered sugar, almond extract, water

cookie crumbs (butter cut-out or shortbread type cookies), melted butter, vanilla ice cream, peppermint extract, crushed candy cane

shortbread cookie crumbs (about 15 cookies), butter, melted, sugar, cream cheese, sugar, vanilla, eggs, sour cream, almond brickle chips, flour, crushed shortbread cookies (about 14 cookies), brown sugar, butter, melted, chopped almonds, caramel ice cream topping

butter (softened ), powdered sugar (sifted), whole eggs , plus, egg yolk, vanilla extract, almond extract, flour

granulated sugar, shortening, eggs, flour, cream of tartar, baking soda, vanilla extract

rose petal (or see note above), unbleached all-purpose flour, shredded lemon peel, salt, eggs, egg yolks, granulated sugar, unsalted butter, melted, rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above), sugar, cream (optional)

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

gently packed) rose-petals from roses (pesticide free), i cup plus 2 tbsp superfine sugar, cold water, freshly squeezed lemon juice, i cup brut or extra-dry champagne or sparkling wine, i tbsp rose water , for a more intense flavor, optional

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves