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© Meredith Corporation. All rights reserved. Used with permission.
(about 7 oversize Snowmen Cookies, each cookie big enough to split in half and share)
To prepare cookies: In a bowl, beat 1/3 cup butter and shortening with an electric mixer on medium to high speed 30 seconds. Add 3/4 cup sugar and baking powder. Beat until combined, scraping bowl. Beat in whole egg until combined. Beat in ground almonds and as much of the flour as you can with the mixer. With a wooden spoon, stir in remaining flour. Divide dough in half. If necessary, cover and chill for 3 hours or until easy to handle.
Preheat oven to 375°F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using 2-1/2-, 3- and 4-inch round cutters, cut one of each size circle for each snowman.
Place a 4-inch cutout on an ungreased baking sheet. Add the 3-inch cutout and then the 2-1/2-inch cutout, overlapping the circles about 1/4 inch to form the shape of a snowman. Allow about 1 inch space between snowmen on the pan.
Combine egg white and 1 tablespoon water. Lightly brush egg-white mixture on cutouts; sprinkle generously with coarse (or granulated) sugar. If desired, use mini chocolate pieces to create eyes, mouth and buttons.
Bake 6 to 8 minutes or until edges are firm and bottoms are lightly browned. Cool on pan for 1 minute. With a large spatula, carefully transfer to a cooling rack.
To prepare icing: In a small bowl, combine the confectioners' sugar and 1 teaspoon water. Stir in additional water, a few drops at a time, to reach a thick, drizzling consistency.
To prepare marzipan clay: Crumble almond paste in a bowl. Add 2 tablespoons butter. Beat with an electric mixer on medium speed until combined. Add 1/2 cup confectioners' sugar and corn syrup. Beat until combined. Shape into a ball. Knead in the remaining 1/2 to 1 cup confectioners' sugar until mixture is firm enough to hold its shape.
To tint, divide into small portions. Add enough food coloring or liquid food coloring to each portion to make desired color. If desired, wrap each portion of marzipan in plastic wrap; refrigerate up to 1 week.
Form the marzipan clay into shapes for mittens, scarves and muffs; attach to the cookies with the icing.