Snow Top Cookies Food

SNOW COOKIES

Steps:

• Cream butter and sugar together, then add flour and mix until a dough forms.
• Place half of the dough onto to a well-floured surface, and roll out to about 1/4" thickness. Cut with a round cookie cutter (I use a 2" or 2 1/2" cutter.)
• Using a metal spatula or turner, lift each cookie then place onto a prepared cookie sheet (I like to use a silicone sheet) and bake in a 350º F oven for 8-10 minutes.
• They should not start to brown. (I turn my trays around halfway through baking to make sure they cook evenly.)
• Remove the tray from the oven and set aside for a few minutes before transferring cookies onto a cooling rack. Repeat with remaining dough.
• Allow to cool completely, then pair off similar shaped cookies together, placing the smoothest cookie on top.
• Mix together confectioner's sugar and milk; the icing should be the consistency of Elmer's Glue (it will look like it too!) Color it into pastel colors of your choice.
• Spread or pipe some icing on each top cookie only; do not ice all of them. I love to use a condiment style bottle to do the outline, then fill in the center. Sprinkle with coconut.
• Set aside with its mate and let these dry overnight; they need at least 6 hours for the icing to set.
• When the icing is dry, sandwich the cookies together with some raspberry jam. Place a few on a festive plate, or box them up for a lovely gift!

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• Combine flour, baking powder, and 1/4 tsp salt, set aside.
• In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
• Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
• Stir in flour mixture and remaining chocolate pieces.
• Wrap dough in plastic wrap.
• Freeze 30 minutes or until firm enough to shape.
• Preheat oven to 350°F
• Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
• Cool 2 minutes on cookie sheet.
• Transfer to wire racks; cool.

SNOW COOKIES

Steps:

• Cream butter and sugar together. Add in egg, dry ingredients and vanilla. Mix well. Refrigerate for a while if dough is too warm.
• Roll out on lightly floured surface and cut in shapes. Place on ungreased baking sheet and bake at 375 degrees for 10-12 minutes. Do not allow to brown. Cool on wire rack and decorate if desired.

SNOW GLOBE COOKIES

Steps:

• Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch thick. (If the large piece dough is hard to work with, cut it into 2 equal pieces.) Use a 3 1/2-inch circle cutter to cut as many rounds as possible (you should get about 10). Transfer to a baking sheet.
• Use a 2 1/2-inch round cutter to cut the centers from the larger circles to make "O's". Using the bottom of a small gingerbread woman cutter (or other cutter with a flat base), cut the rolled center scraps into bases for the snow globes. Place the bases on the baking sheet touching the bottom of each "O" (they will fuse together when they bake). Place the cut cookies in the freezer for 20 minutes. Pat the dough scraps into a disc and chill until you can roll again and cut out more cookies to make about 1 dozen snow globes. When ready to bake, transfer the frozen cookies to 2 room-temperature baking sheets lined with parchment paper, evenly spacing 5 cookies per sheet. Bake the cookies, rotating halfway through cooking time, until crisp and golden, about 15 minutes. Transfer to wire racks to cool completely.
• For the glass centers: Set up a workspace with your decorations and cooled cookies. (You will have to work fast once the glass syrup is made.) Transfer the cookies to clean pieces of parchment set on baking sheets. Stir together the sugar and corn syrup in a 2-cup or larger glass liquid measuring cup until it looks like wet sand. Microwave until the sugar is completely dissolved and is bubbling but still clear with no caramel color, about 2 to 2 1/2 minutes. Stir and microwave 30 seconds more. (This will depend on the power of your microwave, you want the syrup to be bubbling rapidly, but before it begins to caramelize).
• Pour the syrup into the center of 2 or 3 cookies, letting it spread to fill the entire opening. Working quickly, while the syrup is still hot and has not yet begun to harden, sprinkle with the decorations of your choice. Continue, filling a few cookies at a time and reheating the syrup in the microwave for 5 to 10 seconds to keep it pourable, as necessary, until all of the glass centers have been poured.
• For the icing: Combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low, add the lemon juice and 3 tablespoons water. Mix until smooth, scraping down the sides of the bowl as needed, and add about 1 to 3 tablespoons more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase speed to high and beat until the icing is very smooth, about 1 minute. Spoon half the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Color the remaining icing in the bowl with red food coloring and transfer to another piping bag fitted with a small plain tip.
• Pipe the white icing on the top of the snow globes, leaving a little in the bag to decorate the glass, if desired. Pipe the red on the bases. If desired, use the remaining white icing to pipe small snowmen in the glass part of the snow globes. Let sit until the icing hardens, 20 to 30 minutes.

SNOWBALL COOKIES

Steps:

• Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
• Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
• Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving.

SNOW TOP COOKIES

Steps:

• Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

SNOWY MOUNTAIN COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.

SNOW-COVERED COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , Drizzle or spread candy coating over cookies; let stand until set.

SNOW DAY COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, vanilla and milk. In another bowl, whisk oats, flour, baking soda and salt; gradually beat into creamed mixture. Stir in potato chips, pretzels, chocolate chips and M&M's., Drop dough by scant 1/4 cupfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake 14-16 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool.

CHRISTMAS SNOWBALL COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
• In a medium bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix, then beat until well blended.
• Stir in pecans.
• Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
• Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
• If baking two sheets at once in one oven, switch their positions halfway through baking.
• Let cookies stand on sheets until cool enough to handle.
• Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
• Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
• Set cookies on racks to cool completely.