Jolly Snowman Cookies Food

JOLLY SNOWMAN COOKIES

Steps:

• Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. Stir cookie mix, melted butter and egg in medium bowl until soft dough forms.
• Drop dough by rounded teaspoonfuls 3 -inches (7.5 cm) apart onto ungreased baking sheet. Flatten drops of dough until 1/4-inch (6 mm) thick and 2-inches (5 cm) across.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheet to cooling rack. Cool completely, about 30 minutes.
• Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 candies for mouth. Repeat with remaining cookies.

JOLLY SNOWMAN COOKIES

Steps:

• Heat oven to 375°F. Stir cookie mix, butter and egg in medium bowl until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 3 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Frost and decorate one cookie at a time. Spread frosting on 1 cookie. Add licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 candies for mouth. Repeat with remaining cookies.

JOLLY MARSHMALLOW SNOWMEN

Steps:

• Take one cake pop stick and thread on a marshmallow, narrow end on first. Thread on a second marshmallow, wide end on first so the the two wide ends meet in the middle. Thread a third marshmallow on sideways so the narrow round end makes the snowman's face.
• Knead the white fondant icing and divide into 6. Shape each one into a rough mound and stick the snowmen into these bases.
• Take three strawberry laces and twist together. Tie around a snowman's neck and then trim off the excess with scissors. Repeat for the other snowmen.
• Using a little royal icing stick a Pontefract cake on each head. Using a little black writing icing, stick a Liquorice Allsort on top of each Pontefract cake.
• Pipe on two eyes using black writing icing. Using royal icing, stick a Tic Tac on each face for a carrot nose. Stick mini chocolate beans on the bodies as buttons.
• Using royal icing, stick four mini marshmallows on each snowman to represent arms. Stick a candy cane or pretzel stick to the end of one of each of the snowmen's arms, attaching the bottom end to the icing mound.
• Take a little royal icing and thin with a few drops of water. Brush or dab on the base and sprinkle over the crushed sugar cubes. Leave to set.

(DON'T EAT THE) YELLOW SNOWMAN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, combine cake mix, oil and eggs; beat until well mixed.
• Place coconut in shallow bowl.
• For each cookie, use a cookie dough scoop to shape a 1-1/2-inch ball for the body, and a melon baller to shape a 1/2-inch ball for the head.
• Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball.
• Place cookies 1-1/2-inches apart.
• Bake at 350° for 10-12 minutes or until coconut just begins to brown.
• Immediately press eyes into head and buttons down the front of the snowman's body for each cookie.
• Remove from cookie sheet to cool, taking care not to let the head separate from the body!

JOLLY SNOWMAN COOKIES

Steps:

• PLACE cookies on work surface, one above the other one, to resemble snowman. Attach cookies to each other with vanilla frosting
• CUT 1 end of 1 of the sticks of gum to resemble the fringe on a scarf. Trim other end to 3/8-inch width. Wrap scarf around snowman's neck.
• CUT 2 triangles from remaining stick of gum; attach to snowman with frosting for the eyes. Place small dot of the remaining frosting in the center of each triangle; sprinkle with blue sugar. Add chocolate chip for the nose and roll candies for buttons on the body, securing each piece with the remaining frosting. Draw a mouth on the snowman's face with the red icing. Let stand at least 1 hour or until frosting is dry.