olga_d_ont
Well-known member
MARSHMALLOW SQUARES
The flavor and texture of this is delicious. They are among the first to disappear on a plate of dainties.
FIRST LAYER:
1 1/2 cups all-purpose flour
1/3 cup brown sugar, packed
3/4 cup butter
SECOND LAYER:
3/4 cup cold water
1 1/4 oz. Unflavored gelatin powder
3/4 cup Granulated sugar
1/8 teaspoon salt
3/4 cup Icing (confectioner's) sugar
3/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon red food coloring
FIRST LAYER:
Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
SECOND LAYER:
Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
Pour soft pink mixture over shortbread base. COOL until gloss disappears.
Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
Cut into 36 pretty squares.
Company's Coming
The flavor and texture of this is delicious. They are among the first to disappear on a plate of dainties.
FIRST LAYER:
1 1/2 cups all-purpose flour
1/3 cup brown sugar, packed
3/4 cup butter
SECOND LAYER:
3/4 cup cold water
1 1/4 oz. Unflavored gelatin powder
3/4 cup Granulated sugar
1/8 teaspoon salt
3/4 cup Icing (confectioner's) sugar
3/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon red food coloring
FIRST LAYER:
Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
SECOND LAYER:
Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
Pour soft pink mixture over shortbread base. COOL until gloss disappears.
Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
Cut into 36 pretty squares.
Company's Coming