Melted Snowman Cookies
Part 1: Dough

Ingredients
1 cup margarine
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt



Directions
Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
Part 2: Cookie
After your dough has chilled for at least 4 hours, prepare your work surface. You’ll need flour, a couple of cookie sheets lined with parchment paper, a spoon or cookie scoop, and a pre-heated oven. 
Using a cookie scoop or a tablespoon, scoop a small ice cream scooped size of dough and sprinkle it with flour. This is important if you don’t want the dough sticking to your hands.
Roll the dough into a ball and start to press it flat. Make it so it has a real wavy kind of funky look to it. The ultimate goal is a puddle. There is no right shape. I like to start it in my hand and then set it on the cookie sheet and press it down until it’s about half an inch thick. Make them all different.
Go ahead and repeat that step with each cookie. You’ll want to get them as close to the same size as possible but they don’t have to be exact. 
Bake according to your recipe directions. While they are baking, go ahead and make your Royal Icing Recipe. I use the Wilton Recipe that has Meringue Powder. If you would like to use this recipe, you can purchase Meringue Powder at a craft store.
Part 3: Wilson Royal Icing
Ingredients
3 tb Wilton meringue powder
1 lb Sifted powdered sugar
6 tb Water
Directions
IF using a counter top mixer, beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. If you are using a hand held mixer, it will take more like 10-12 minutes.
AFTER you get stiff peaks, you’ll want to transfer about 1/2 into a bowl and add a 1/2 a teaspoon of water at a time while stirring until the consistency is slightly runny.
To test for the right consistency: Using a knife, scoop a little of your runny icing and hold above the bowl. As it drips, count to 10. By the count of 10, the icing that dripped down should meld into the icing in the bowl so there is no indication of where your drips landed.
Put your icing in a container covered with a wet paper towel and a lid.
Part 4: Icing & Marshmallow
Now that your icing is made and your cookies have cooled, you are ready for the next step. Place a piece of parchment paper on your work surface and pick a couple of cookies to start with. 
Spoon a small puddle of icing onto your cookie and using the back of a spoon or a knife spread it around making sure to go right to the edges in some spots so he looks drippy.
Next, liberally grease a plate or silicone mat with shortening. And place about 8 marshmallows on the mat, spaced out. Set your microwave for 20 seconds and DO NOT WALK AWAY. Watch the marshmallows. As they start to puff up, you are ready to go. Don’t let them get huge or melt. You just want them to puff. Stop your microwave BEFORE they double in size. 
Liberally Grease your fingers and pick up one marshmallow at a time and kind of smoosh it into place. You don’t have to be neat or perfect, just get it on there. The marshmallow should not stick to your fingers as long as you have shortening on them.
Repeat this step for each cookie and then let the icing set up just a bit.
Part 4: Decorating
At this point you’ve got your base ready to go and you can decorate as you please. You’ll need some piping bags and size 1 or 2 tips. You can also use a zip top bag with a very small hole cut in the corner. Color your royal icing the colors of your choice and have fun. If you have never done royal icing cookie decorating, you might want to take a look at this tutorial by SugarBelle before you begin. Cookie Decorating Tutorial.
Here are a few different ways we decorated.
Every decoration on these is royal icing. I pipe the noses on in a medium/stiff consistency. Use a #1 or #2 tip and pull up and away as you pipe. The nose should stand up in the direction you pull.
Here we used Mini Chocolate Chips for buttons. The arms, eyes, and mouth were piped with a #1 tip.
The little snowballs on this guy are MicroMallow’s from Kraft. If you can’t find them, just sneak some out of your hot chocolate mix! They make adorable snowballs if you want a snowball fight!
To make it easier on the kids, you can use Silver Dragees or mini chocolate chips for buttons.

Melted Snowman Cookies

Part 1: Dough

Ingredients

  • 1 cup margarine
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
  2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
  5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

Part 2: Cookie

  1. After your dough has chilled for at least 4 hours, prepare your work surface. You’ll need flour, a couple of cookie sheets lined with parchment paper, a spoon or cookie scoop, and a pre-heated oven. 
  2. Using a cookie scoop or a tablespoon, scoop a small ice cream scooped size of dough and sprinkle it with flour. This is important if you don’t want the dough sticking to your hands.
  3. Roll the dough into a ball and start to press it flat. Make it so it has a real wavy kind of funky look to it. The ultimate goal is a puddle. There is no right shape. I like to start it in my hand and then set it on the cookie sheet and press it down until it’s about half an inch thick. Make them all different.
  4. Go ahead and repeat that step with each cookie. You’ll want to get them as close to the same size as possible but they don’t have to be exact. 
  5. Bake according to your recipe directions. While they are baking, go ahead and make your Royal Icing Recipe. I use the Wilton Recipe that has Meringue Powder. If you would like to use this recipe, you can purchase Meringue Powder at a craft store.

Part 3: Wilson Royal Icing

Ingredients

  • 3 tb Wilton meringue powder
  • 1 lb Sifted powdered sugar
  • 6 tb Water

Directions

IF using a counter top mixer, beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. If you are using a hand held mixer, it will take more like 10-12 minutes.

AFTER you get stiff peaks, you’ll want to transfer about 1/2 into a bowl and add a 1/2 a teaspoon of water at a time while stirring until the consistency is slightly runny.

To test for the right consistency: Using a knife, scoop a little of your runny icing and hold above the bowl. As it drips, count to 10. By the count of 10, the icing that dripped down should meld into the icing in the bowl so there is no indication of where your drips landed.

Put your icing in a container covered with a wet paper towel and a lid.

Part 4: Icing & Marshmallow

  1. Now that your icing is made and your cookies have cooled, you are ready for the next step. Place a piece of parchment paper on your work surface and pick a couple of cookies to start with. 
  2. Spoon a small puddle of icing onto your cookie and using the back of a spoon or a knife spread it around making sure to go right to the edges in some spots so he looks drippy.
  3. Next, liberally grease a plate or silicone mat with shortening. And place about 8 marshmallows on the mat, spaced out. Set your microwave for 20 seconds and DO NOT WALK AWAY. Watch the marshmallows. As they start to puff up, you are ready to go. Don’t let them get huge or melt. You just want them to puff. Stop your microwave BEFORE they double in size. 
  4. Liberally Grease your fingers and pick up one marshmallow at a time and kind of smoosh it into place. You don’t have to be neat or perfect, just get it on there. The marshmallow should not stick to your fingers as long as you have shortening on them.
  5. Repeat this step for each cookie and then let the icing set up just a bit.

Part 4: Decorating

  1. At this point you’ve got your base ready to go and you can decorate as you please. You’ll need some piping bags and size 1 or 2 tips. You can also use a zip top bag with a very small hole cut in the corner. Color your royal icing the colors of your choice and have fun. If you have never done royal icing cookie decorating, you might want to take a look at this tutorial by SugarBelle before you begin. Cookie Decorating Tutorial.
  2. Here are a few different ways we decorated.
  3. Every decoration on these is royal icing. I pipe the noses on in a medium/stiff consistency. Use a #1 or #2 tip and pull up and away as you pipe. The nose should stand up in the direction you pull.
  4. Here we used Mini Chocolate Chips for buttons. The arms, eyes, and mouth were piped with a #1 tip.
  5. The little snowballs on this guy are MicroMallow’s from Kraft. If you can’t find them, just sneak some out of your hot chocolate mix! They make adorable snowballs if you want a snowball fight!
  6. To make it easier on the kids, you can use Silver Dragees or mini chocolate chips for buttons.
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