MELTING SNOWMEN COOKIES your favorite sugar cookie dough bag large marshmallows various icing colors for decorating white icing Directions Step-By-Step 1. Roll out sugar cookies onto a lightly floured surface until 1/3-1/2 inch thick. Cut out with a large round cookie cutter . Bake according to directions and cool completely. *Buy them or slice and bake them ! 2. Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a puddle look. * I prefer to stick the marshmallow on at this point, it tends to stick easier. 3. Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds, but watch the marshmallows as they cook. Stop the microwave as soon as the marshmallows start to get puffy, do not let them double in size 4. Spray your fingers with cooking spray or grease them up with shortening, and carefully pull the marshmallows off, by the base, and set them on top of the frosted cookies. You may push in the tops very gently. You may need to use a little icing on the bottom of the marshmallow to get it to stick if icing is to dry. •Then just decorate as youd like with the Wilton frosting, or your own homemade frosting! 5. Ingredients for Homemade Cookie Frosting * This dries hard and shiny, very pretty and easy to store. This frosting layers well just make sure and let the base coat dry VERY thoroughly first. (It takes a full 8 hours or overnight to dry entirely. I wait 1 hour in between base coat and decorating them, then let them dry overnight) While base coat is drying tint remaining icing into different colors. (The amount of icing you will need depends on the amount of cookies you decide to bake/or buy. ***This recipe will ice about a dozen cookies. 1 cup confectioners sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract or your favorite assorted food coloring Directions In a small bowl, stir together confectioners sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Be patient and get it the right constistency, it should drip slightly off of cookies. But for decorating it should be stiffer and you will have to adjust it with more powdered sugar.
Posted on: Sun, 23 Nov 2014 03:30:06 +0000
Trending Topics
Recently Viewed Topics
© 2015