I had so much fun playing with and creating the cute little faces on each snowman cookie! My mother and I made these for the annual cookie trade at the local Baptist church.
Shortbread Cookie Ingredients:
Adapted from Betty Crocker
• 1 cup butter, at room temperature
• 3/4 cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ teaspoon salt
• 2 1/4 cups all-purpose flour
Preheat oven to 350° Mix the wet ingredients in a large bowl. Stir the dry ingredients with a fork in a separate bowl. Using your hand mixer, to mix the wet and dry ingredients together. Place in fridge for an hour. Roll out the dough to ¼ inch thickness, and use a round cookie cutter to create the cookies. Bake for 10-12 minutes. Allow to cool for at least an hour before icing.
• 3 tablespoons meringue powder
• 4 cups powdered sugar
• A small bowl of lukewarm water
• Green food coloring
• Red food coloring
• Yellow food coloring
• Blue food coloring
What You Will Need:
• 4-5 pint-sized ziplock bags
• A handful of toothpicks
Using the same recipe and methods from this post and this post, prepare a large batch of royal icing. The base color for the snowmen is white, so you’ve already done most of the job. Scoop about a cup of icing into your ziplock bag to start. I found that for this project, and because I wanted to make so many, I outlined each cookie first. This way I didn’t have to make any transition between a piping consistency and the flooding consistency. By the time I finished the last outline on the final cookie, I could then cut a slightly larger hole in the ziplock bag and began spiraling more icing, one cookie at a time. I still needed to use a toothpick, held almost parallel to the cookie, to “stir” the icing into all the gaps. Allow to dry for an hour.
With the remainder of the royal icing, split the portions and colors for the face, the carrot nose, the hat, and the accent color for the hat. It’s best to start with the mouth and eyes, and its also the smallest portion. Scoop about a ½ cup royal icing into a mug and stir in every color of food coloring until you achieve the coal-like color that gives your snowman his expression.
Next, with the hat color, use the same method as with the first icing step; outline each hat on each cookie, and fill accordingly. In order to decorate the hat, you want to work fast, dot a different color in the flooded hat, and pull through with a toothpick, for a woven look. Another way to decorate is to just allow the hat to dry (for an hour), and decorate on top!
You’re almost done— the final step is the nose! Mix your orange royal icing and draw little carrots in the middle of each face. The “puff” on each hat it totally optional, and I used just a simple buttercream.
I really enjoyed dressing up each favor box to place three of my little snowmen in. I placed a beautiful Frosty label on each small gift box, and topped with a handmade bow. I can’t wait to give these out to the ladies at the cookie trade!
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