That's right, these cookies are in fact super cute melting snowmen. (I can't take any of the credit for the idea, it came from here and here.) And you don't need any crazy ingredients or fancy techniques to make them. So let me show you how.
Start off, with some sugar cookie dough. I used my favorite recipe, which I shared below, but you could use any you want. I then pinched off pieces of the dough and flattened them into slightly misshapen blobs. You could also roll it out and cut blobby shapes out - or even normal circles.
Luckily I think there will be hundreds of new snowmen formed today.
This is what the view out my front door looked like at around 1 a.m. this morning.
And this is at 8:30 a.m., when I realized that I was stranded here for the day.
P.S. I realized when I was editing photos for today's post, that I have several "process" photos for the honeycomb candy from last week that I forgot to post. For such a 'technical' recipe, I thought they would be helpful, so I've updated the original post if you think you'll be making it. (And I recommend you do).
Tip of the Day: When using royal icing to decorate cookies, think out your timing carefully. If you want some chocolate chips or sprinkles to adhere, it's best to drop them on before the icing has set. If you're not careful though, you could mar the smooth surface. And if you want to draw on the icing with edible pens, it needs to be completely and totally set.
Recipe: Makes 15 to 20 Melting Snowman Cookies
Sugar Cookies (recipe below)
Royal Icing (recipe below)
15 to 20 marshmallows
Mini chocolate chips
Make and bake the cookies and icing as per the below recipes. Let the cookies cool, and spread the thinned out icing over the cookies, letting some drip over the edges.
Place the marshmallows on a microwave-safe plate and zap them for 20 to 25 seconds until puffed out. With greased fingers, carefully place them (and smoosh down slightly) on the cookies, trying not to disrupt the icing.
If using mini chocolate chips or pearl sprinkles, carefully place three in a row below the marshmallow.
Let the icing dry completely - at least an hour.
Using the ink pen, add on arms and faces to your cookies. Enjoy!
1/2 cups (1 sticks) butter or margarine, softened
3/4 cup sugar
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp salt
Beat together butter and sugar until light and creamy. Beat in eggs and vanilla.
Gradually mix in flour, baking powder and salt. Shape the dough into two balls, flatten, and wrap in plastic wrap. Freeze for an hour or two (or refrigerate overnight). Either pinch of pieces of dough and flatten or roll it out and cut out shapes. Bake the cookies on an ungreased cookie sheet for 10 to 13 minutes at 350F, without letting them get brown. Transfer to wire racks to cool.
Royal Icing: (makes more than enough)
3 egg whites
3 teaspoons lemon juice
1 pound confectioner's sugar
Beat the egg whites and lemon juice together.
Gradually add in the sifted sugar on low speed until smooth. Beat for several minutes until shiny.
Use immediately or cover and refrigerate or it will begin to harden.
For this recipe - thin the icing out (with water) until you can swirl a spoon through it, and the mark will disappear in a second or two. Only add a tablespoon or so at a time.