Snowmen Shortbread Cookies Recipes
SNOWMAN COOKIES
Wrap these chocolate-topped snowmen in colored tissue and place them inside holiday containers. Like real snowmen, they disappear fast! -Betty Tabb, Mifflintown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 325°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman., Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl and tint each with a different food coloring., Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.
Nutrition Facts : Calories 139 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 60mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
SNOWMEN SHORTBREAD COOKIES
Add nutty flavor and texture to basic shortbread dough with almond extract and ground almonds, then roll it out and cut into jaunty snowman shapes. A generous coat of confectioners' sugar is all each snowman needs to wear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Sift together flour and salt into a small bowl. In a food processor, pulse almonds until finely ground (do not overprocess, as nuts will turn into a paste).
- With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add confectioners' sugar, and continue to beat until light and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes more. Beat in ground almonds and almond extract. Add flour mixture, and beat on low speed until combined, scraping down the sides of the bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Turn dough out onto a piece of plastic and form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour or up to overnight.
- Roll out dough on a lightly floured surface to a 1/4-inch thickness. With a lightly floured 4-inch snowman cutter, cut dough into shapes, and arrange 2 inches apart on parchment-lined baking sheets. Re-roll scraps, and cut out more shapes, if desired. Chill 20 minutes.
- Meanwhile, preheat oven to 325 degrees. Bake until shortbread is firm and just starting to color, rotating sheets halfway through, 20 to 22 minutes. Transfer cookies on sheets to a wire rack to cool completely. Dust with sugar. Shortbread can be stored in an airtight container at room temperature up to 2 weeks.
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