I don't have that many "go to" recipes, but the few that I have are fabulous. I shared this last year, but have been requested by my Applique group to post both of these recipes.
3/4 C soft butter
1/2 C corn starch
1/2 C icing sugar (aka powdered sugar)
1 C flour
Cream butter, add dry and mix until it the dough comes off the sides of the bowl. You might need your hands to get the last bit mixed in. Roll into 1" balls and flatten with floured fork.
Bake 18 - 20 min @ 350. Makes about 2 1/2 dozen.
1/2 C butter
1/4 C sugar
5 T cocoa
1 egg beaten
1 3/4 C graham wafer crumbs
1/2 C chopped nuts (optional)
1 C coconut
Melt butter/sugar in top of double boiler, add egg and stir in to cook and thicken. Remove from heat. Stir in crumbs, nuts, coconut.
Press into ungreased 8x8 pan
1/2 C butter
2 T + 2 t cream
2 T custard powder (secret ingredient *see below*)
2 C icing sugar
Cream all together and spread over bottom layer. Chill.
4 ounces chocolate (I use Bakers semi sweet)
2 T butter
Melt together on top of double boiler and then set aside to cool before spreading on top. Chill in fridge. After it has set up, remove from the fridge and let stand for a few minutes. Score the chocolate and then cut into squares. Return to fridge. If you don't bring it back to room temp, the chocolate just breaks and makes a mess.
These are sweet and oh so delicious. The Birds Custard pudding powder mix is what makes the second layer so good!