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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tabletop raclette — melt cheese, grill vegetables, dinner party fun
Ceramic fondue pot with burner — cheese and chocolate fondue
Record your recipes and experiments — organized cooking journal
Unsulfured Turkish apricots — tagines, baking, cheese boards
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tabletop raclette — melt cheese, grill vegetables, dinner party fun
Ceramic fondue pot with burner — cheese and chocolate fondue
Record your recipes and experiments — organized cooking journal
Unsulfured Turkish apricots — tagines, baking, cheese boards
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Preheat the oven to 350°F. Line two baking pans with parchment paper. Beat butter and powdered sugar in large bowl with electric mixer until light and fluffy. Sift flour and cornstarch. Add to butter mixture; mix until a soft dough forms. Roll 1/2-tablespoons of dough into balls. Place 2 inches apart on prepared pans. Flatten slightly with hand, then mark with a wet fork. Bake in two batches for 15 mins each, until very lightly golden. Cool in pan 2 mins. Remove from pan; cool completely on wire rack. Meanwhile, for the apricot filling, cook apricots in 1 cup water in small saucepan on medium heat for 10 mins, until soft. Cool slightly. Puree in a food processor. Return to saucepan with sugar on medium heat. Stir until sugar dissolves. Boil for 5 mins, until thick. Remove from heat and cool completely. Sandwich biscuits together with apricot filling. Dust with powdered sugar to serve.