A cute little snowman cookie sitting on top of a homemade graham cracker and a faux chocolate candy bar cookie. Delicious and adorable. These cookies are time consuming, but definitely worth the extra effort!
Step 1: Prepare The Shortbread Cookies
-2 Sticks Unsalted Butter, softened
-1 Cup Confectioner's Sugar
-1 Tsp. Vanilla Extract
-1 1/2 teaspoons Almond Extract (Optional)
-2 1/2 Cups Flour
-1/2 teaspoon Salt
Cream butter and sugar together in large bowl. Add the egg and blend well. Add the extracts and blend. In a separate bowl, mix together flour and salt. Gradually add the flour mixture until completely incorporated. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Dough will be sticky and soft. It will firm up in the fridge.
After the dough has chilled, roll the dough out on a floured surface, keeping it pretty thick, about 3/8". You may also only want to work with only about 1/4 of the dough at a time.
Since I didn't have a cookie cutter that was the shapes I wanted for my snowmen, I made templates. To do this, I draw my design on plain, white printer paper. Cut the design out and place contact paper on both sides. The contact paper is not necessary, but it allows me to keep and reuse my templates. I made a separate piece for each snowman's head and body, and put them together on the dough if I wanted to create a full snowman. Cut around the templates and place cookies on a parchment lined cookie sheet. Bake at 375oF for 8-9 minutes. Larger cookies may take up to 20 minutes. Cookies are done when they are golden brown on the bottom. Let cookies cool on a wire rack.
Makes approximately 2 dozen 2" cookies.