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.
- Prep time 1 hour & 30 minutes
- Total time 4 hours & 30 minutes
- Portion size 28 servings
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.)
Makes about 28 cookies.
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
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 5.0