Tested till perfect Giant Snow Globe Cookies
Giant Snow Globe Cookies
Photography by Jeff Coulson/TC Media

Giant Snow Globe Cookies

The time put into these cookies is well worth it. Use coarse sugar, white dragées or sugar glitter to make the snowy base in the globes. You can pipe any decoration you like within the globe. These cookies are large enough to share with a friend.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 2 hours
  • Portion size 8 cookies

Ingredients

  • 3/4 cup 3/4cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspbaking powder
  • 1 pinch 1pinchsalt

Royal Icing:

  • 3 tbsp 3tbspmeringue powder
  • 1/3 cup 1/3cupwater
  • 3-2/3 cups 3-2/3cupsicing sugar
  • paste food colouring
  • coarse decorating sugar or dragees or small candies, (optional)
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Preparation

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.

Between waxed paper or on lightly floured surface, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness.

Using 4-1/2-inch (11 cm) round cookie cutter, cut out 8 circles, rerolling and cutting out scraps. Using sharp knife, cut out eight 4- x 1-1/2-inch (10 x 4 cm) rectangles for bases.

Using spatula, place cookies and bases, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets. Bake in 375ºF (190ºC) oven until bottoms and edges are light golden, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool completely.

Royal Icing: In bowl, beat meringue powder with water until foamy, about 2 minutes. Add sugar; beat until stiff, about 6 minutes. Cover with damp cloth to prevent drying out. Spread icing 1/2 inch (1 cm) wide along 1 long side of base; attach over edge of cookie. Let dry for 20 minutes. Fill pastry bag with icing; outline cookies and bases. Tint remaining icing to desired colours.

To flood outlined cookies: Thin remaining icing by adding 1/2 tsp water at a time until easily spreadable. Pipe or spoon icing onto centre of each cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let set for 2 minutes; sprinkle with sugar or other decorations, if desired. Let dry, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional Information Per cookie: about

cal 540 pro 5g total fat 15g sat. fat 9g
carb 99g dietaryfibre 1g sugar 73g chol 55mg
sodium 131mg potassium 46mg

% RDI:

calcium 2 iron 11 vit A 13 folate 30
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