Frosty Snowman Cookies

Frosty Snowman Cookies IMAGE Author: Canadian Living Credits: Frosty Snowman Cookies IMAGE

Decorating sugar gives these snowmen a frosty glimmer. Tuck a couple of the cookies into a small clear bag, tie on a festive ribbon and attach the bags to gifts for a special homemade touch.

  • Portion size 28 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch salt
  • 1/4 cup meringue powder
  • 4 2/3 cups icing sugar
  • food colouring
  • jujubes cut in 1/2-inch triangles
  • sugar

Method

In large bowl, beat butter with granulated sugar until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 3- to 4-inch (8 to 10 cm) snowman-shaped cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 15 minutes.

Bake, 1 sheet at a time, in 375°F (190°C) oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week or freeze for up to 1 month.)

While cookies are cooling, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.

Using black food colouring, tint 1/2 cup of the icing black. Using blue food colouring, tint 1 cup of the icing blue. Spoon about one-quarter of the white icing into piping bag fitted with small plain tip; cover remaining icing with damp paper towel to prevent drying out. Pipe outlines along edges of cookies. Let stand until dry, about 20 minutes.

Gradually add water, 1/2 tsp at a time, to remaining white icing until mixture is consistency of molasses. Spoon onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Press small flat end of 1 jujube triangle onto centre of each snowman face. Let stand until dry, about 30 minutes.

Spoon about one-quarter of the blue icing into piping bag fitted with small plain tip; pipe outline of scarf around neck and down torso of each snowman. Let stand until dry, about 20 minutes.

Gradually add water, 1/2 tsp at a time, to remaining blue icing until mixture is consistency of molasses. Spoon inside scarf outlines; using toothpick or skewer, spread to piped edges, popping any air bubbles. Sprinkle scarves with decorating sugar.

Spoon black icing into piping bag fitted with small plain tip; pipe hat (optional) and eyes onto each snowman. Let stand until dry, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts per cookie: about

  • Sodium 46 mg
  • Sugars 23 g
  • Protein 2 g
  • Calories 178.0
  • Total fat 5 g
  • Potassium 16 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 31 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Frosty Snowman Cookies

Login