When rolling the mixture use confectioner's sugar on board and rolling pin.

Mix with fondant or a paste of confectioner's sugar and ginger syrup.

Mix into a half pound of confectioner's sugar the yolks of six eggs.

Knead on a board dredged with confectioner's sugar, until well blended.

Add enough confectioner's sugar to the mixture to make it thick enough to spread.

Remove souffles from oven and sprinkle lightly with confectioner's sugar.

Then pour out on a flat surface that is well dusted with confectioner's sugar.

Six tablespoonfuls of confectioner's sugar and sufficient water (boiling) to moisten.

Cool and then wash with a mixture of syrup and water and roll in confectioner's sugar.

Tie Fighter Cookie I rolled the dough out on confectioner's sugar to keep it from sticking.

Upon removing from the oven, brush with confectioner's sugar moistened with enough water to allow it to spread.

Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake.

Then remove it from the pan or box by turning it out on a surface that has been slightly dusted with confectioner's sugar.

To one cup of confectioner's sugar add some liquid, either milk or water, to make it the right consistency to spread, flavor with vanilla.

Work some of the fondant, adding confectioner's sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside.

1 cupful confectioner's sugar 1 tablespoonful hot water, milk, or cream Salt