Roll each marshmallow
in confectioners» sugar to coat the sticky edges.
With the mixer on medium, beat
in confectioners» sugar, a little at a time, until the mixture thickens slightly.
Allow to cool completely, then toss the sweets
in confectioners» sugar.
Coat the balls of dough thoroughly
in confectioners» sugar before they go in the oven.
Mix well then add
in confectioners sugar a bit at a time and mix well.
Beat
in confectioners» sugar 1 cup at a time until smooth, thick frosting forms.
Beat
in confectioners» sugar then juice concentrate until smooth.
Pour
in confectioners (and protein powder if desired) sugar, seal, and shake it like a salt shaker.
They can be dipped in melted chocolate (dark or white), or you can roll
them in confectioners (powdered or icing) sugar, cocoa powder, sprinkles, or even finely chopped nuts (pecans, walnuts, almonds, peanuts, or pistachios).
Remove from the heat and stir
in the confectioners» sugar and vanilla.
Once baked the warm cookies are rolled
in confectioners sugar and then rolled again in the sugar when cooled.
Remove from heat and whisk
in confectioners» sugar, coconut oil and vanilla extract.
Stir
in confectioners» sugar.
Roll
in confectioners» sugar, coating well, then place on prepared baking sheets, spacing about 3 inches apart.
I just made regular Brownie mix, package directions, and added 3 tablespoons of Peppermint Scnapps, in place of the Bourbon.After the food processing, I put the mix in the refrigerator for a couple of hours, to harden up, and then rolled, small walnut sized balls
in Confectioners» sugar.
Mix
in the confectioners» or glazing sugar, coconut milk powder, and coconut flavor.
Beat
in confectioners» sugar, 1 cup at a time, to make a creamy frosting.
Whisk
in the confectioners» sugar and vanilla extract and whip until medium peaks form form.
Cool on cookie rack, then roll
in confectioners sugar.
Slowly beat
in the confectioners» sugar until it is a spreadable consistency.
Beat in the maple syrup, then mix
in the confectioners» sugar and salt.
Sift
in confectioners» sugar, and continue beating until smooth.
Beat
in confectioners» sugar 1 cup at a time until smooth, thick frosting forms.
Mix in the vanilla, then gently stir
in the confectioners» sugar.
Gradually add
in confectioners sugar.
Slowly add
in confectioners sugar until all combined.
Allow mixture to cool to lukewarm temperature, then gradually stir
in confectioners» sugar until frosting has reached your desired consistency.
Scoop the dough into 2 - inch balls about the size of a golf ball, then roll each ball
in confectioners» sugar before placing them 2 inches apart on the baking sheet.
Gradually beat
in confectioners» sugar.
Gradually beat
in the confectioners» sugar and continue to beat until thoroughly combined, stopping the mixer to scrape down the sides of the bowl as needed.
Gradually beat
in the confectioners» sugar.
With the mixer on its lowest speed, gradually beat
in the confectioners» sugar.
Add
in confectioners» sugar 1/4 cup at a time and mix well.
Coat each ball
in confectioners sugar before placing onto prepared cookie sheets.
Gradually beat
in the confectioners» sugar until well incorporated.
Roll a heaping tablespoon of dough into a ball and roll
in the confectioners» sugar mixture to coat completely.
If you freeze them just don't roll
in the confectioners sugar until you are ready to put in containers to present as gifts or serve.
Using an electric mixer combine butter and gradually add
in confectioners sugar.
Add
in the confectioners» sugar.
Then stir
in confectioners» sugar.
Gradually beat
in confectioners» sugar and vanilla.
Stir
in confectioners» sugar and knead to form a dough.
They're lovely simply dusted
in confectioners» sugar, but this year I'll be brushing them with a rum glaze that adults will swoon for (though not - so - kid - friendly) and dipping some in dark chocolate.
Beat in maple syrup and stir well, then mix
in the confectioners» sugar.
«I looked at chocolates currently available
in confectioners and supermarkets and found that they all contained gluten.
Beat
in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms.
Slowly beat
in confectioners» sugar until desired spreading consistency is reached.
The Birthday Cake Check Mix recipe that inspired this one called for melting together vanilla frosting, white baking chips and vanilla as a coating for the crisp cereal, then tossing the coated Chex
in confectioners» sugar and sprinkles for a treat that tastes a lot like birthday cupcakes.
On low, beat
in confectioners» sugar.
Beat
in confectioner's sugar in two installments.