The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.
- espresso powder
24 shortbreads
- -2 teaspoon maple extract
- maple sugar
Note-these cookies will stay fresh for days in an air-tight container, thanks to the pudding!
- all-purpose Gold Medal flour
- fine-crystal sugar
- Brown mini candy-coated chocolate pieces
- chocolate wafer cookies
Drop cookies topped with cranberries, maraschino cherries or a dollop of jam, they were phenomena.
I warmed the Nutella in the microwave for 30 seconds, gave it a stir, another 30 and then just drizzled with a fork. It will not be liquid like a ganache so work quickly – and you may have to warm again to complete the macaroons.
- sweetened shredded coconut