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
Ingredients
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.)
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
%RDI
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 5.0
