Toaster confectioner cookie recipe
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Variations
Wild berry
To fill 1 cup of frozen mixed berries in a small saucepan over medium heat. Leave the heat to medium and simmer and occasionally softened for about 2 minutes. Stir 1/4 cup of sugar and 1 tablespoon of corn starch in a small bowl; Add to berry mix. Cook with constant stirring for about 5 minutes until it is thickened and bubble (the mixture is translucent from cloudy and the purple color will deepen as soon as the thickness is completely cooked). Put the mixture in a small bowl; Cool until completely cooled, about 30 minutes. Tint 1/3 glaze and color remaining glaze purple. Spread the biscuits with purple glaze and drizzle with blue -green glaze.
strawberry
To fill 1 cup of chopped strawberries in a small saucepan over medium heat. Leave the heat to medium and simmer and occasionally soften for about 5 minutes until they are soft. Stir 1/4 cup of sugar and 1 tablespoon of corn starch in a small bowl; Stir in strawberries. Cook with constant stirring for about 5 minutes until they are thickened (the mixture is too translucent by cloudy and the red color will deepen as soon as the thickness is completely cooked). Put the mixture in a bowl; Cool until cooled, about 30 minutes. Spread pastries with untouched glaze.
Hot fudge sundae
Reduce for dough in step 1 flour to 2 1/2 cups. Add 2 tablespoons of unsweetened cocoa powder to the dough together with flour.
For filling 4 ounces of soft cream cheese in a small bowl with an electric mixer at medium speed 30 seconds. Add 1/4 cup of sugar and 1 teaspoon of vanilla. Beat smoothly. Spread the biscuits with incessant glaze and drizzle with hot fudge ice cream.
