POWDERED SUGAR WALMART RECIPES

Steps:

• In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
• Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
• Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
• Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
• Enjoy!

Steps:

• Preheat the oven to 500°F (230°C).
• Trace the bottom of a 10-inch springform pan on parchment paper, then cut out the circle. Grease the pan with nonstick spray and line with the parchment.
• Make the crust: Add the vanilla wafers to a resealable plastic bag and crush into fine crumbs. Pour in the butter, seal the bag, and massage the crumbs until the butter is well incorporated.
• Pour the crumbs into the prepared pan and press against the bottom and partially up the sides. Chill while you make the filling.
• In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer) beat the cream cheese, starting on medium speed and increasing to high speed, until completely smooth. Add the flour, sugar, salt, and vanilla and beat well to combine, about 2 minutes. Add the lemon zest and eggs, 1–2 at a time, beating well after each addition, about 6 minutes total. Add the heavy cream and mix until just combined. Pour the filling over the crust.
• Bake the cheesecake for 10 minutes. Reduce the oven temperature to 225°F (105°C) and bake for another 75–90 minutes, until the filling is almost set but still jiggles slightly in the center. Let cool completely at room temperature, at least 1 hour. Then, cover and refrigerate for at least 8 hours, up to overnight.
• Make the whipped topping: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), beat the cream cheese, powdered sugar, and vanilla on medium-high speed until smooth and thick. While the mixer is running, pour in the heavy cream and continue to whip until stiff peaks form, 5–7 minutes. Transfer the whipped topping to a piping bag fitted with a large fluted piping tip.
• Release the springform and transfer the cheesecake to a serving platter. Pipe the whipped topping around the edges of the cheesecake, then fill the center with the strawberry filling. Refrigerate until ready to serve, up to 5 days.
• Enjoy!