Sunday, December 26, 2010

melting snowman cookies.

Cassidy & I saw these cookies in a magazine & we just had to make them ourselves. I found some good directions on this blog & modified it for my own. Enjoy!

Part One: The Dough

Original Recipe Yield 3 to 5 dozen
This Recipe Yield: approximately 1 dozen cookie “puddles”

• 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

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 (or minimum 4 hours).

While dough is chilling gather ingredients & supplies for the next few steps:
• large marshmallows
• icing (premade from a jar vanilla – get big size just to be safe)
• decorating materials (black piping icing, food coloring for piping décor, small candy pieces for buttons/accessories, mini-chocolate chips, tiny marshmallows)
• parchment paper
• shortening

Part Two: The Cookie

1. After the dough has chilled for at least 4 hours, prepare the work surface: flour, a couple of cookie sheets lined with parchment paper, a spoon or cookie scoop, and a pre-heated oven (375 degrees F).
2. Using a cookie scoop or a tablespoon, scoop a small ice cream scooped size of dough and sprinkle it with flour so the dough won't stick to your hands.
3. Roll the dough into a ball and press it into a flat 1/2 inch thick puddle shape. 
4. Repeat with each cookie. Make puddles similar in size, but exactness isn't important.
5. Bake at 375 degrees F for 8 to 10 minutes or until cookie has a golden appearance.

Part Three: The Icing & Marshmallow

Hint: If these are to show off, transfer warm cookies to serving tray before icing & decorating. Otherwise, you can do this on the parchment paper lined cookie sheets.
1. Spoon a Tablespoon of icing into the corner of a small zip lock bag or piping bag for decorating later. Repeat for as many colors as you might want (such as orange for carrot nose, assorted other for buttons or bows).
2. Spoon heaping tablespoons onto warm (but not hot!) cookies & spread a little. Let “melt” down the sides to get the full drippy, melting effect.
3. Liberally grease a plate or silicone mat with shortening. Place marshmallows on the mat about an inch apart. 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 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 for each cookie, and then let icing set for a few minutes.

Part Four: The Décor

1. Use piped icing, mini chocolate chips & small candy pieces to make eyes, noses, mouths, arms, buttons, ribbons, hats or any other type snowman apparel. You can use the tiny marshmallows to give your snowman a snowball to “throw” as well.
2. Enjoy!


tiarasandtrucks said...

Adorable! We're going away for New Year's, and it's supposed to rain all weekend (not snow in Michigan, what's that about?) Maybe I will bring the stuff to make these :)

Ratz said...


Megan (Best of Fates) said...

I am completely in love - that's such a cute idea!

Amor said...

How did I miss this?! What a cute idea!

Kelly said...

These are so cute! They look tasty, too.