| 1. | 1 / 4 cup powdered sugar plus additional for coating baked cookies
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| 2. | Cool completely and roll cookies a second time in the powdered sugar.
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| 3. | Assemble the cake with cream whipped with instant coffee and powdered sugar.
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| 4. | Add powdered sugar and melted butter and beat until mixture is smooth.
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| 5. | Powdered sugar sprinkled over the top of the cake will do nicely.
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| 6. | Beat together cream cheese and powdered sugar and fold in whipped topping.
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| 7. | The formula then is 1 egg white per cup of powdered sugar.
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| 8. | Beat powdered sugar, lime juice and coconut extract into cream cheese.
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| 9. | Each shape is then topped with chopped pistachios and powdered sugar.
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| 10. | Gradually add powdered sugar, beating until mixture is of spreading consistency.
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