Snow Globe cookies!

60


side note: there aren't 60 ingretients in this recipe and I can't figure out why it appears that way in the preview section on blogger.

Ingredients

• 2 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons water
• 4-1/2 teaspoons meringue powder
• 1/4 teaspoon cream of tartar
• 6 sugar cookies (about 3-1/2 inches)
• Assorted decorations: miniature marshmallows, orange and brown jimmies, Fruit Roll-Ups, spearmint leaves, peppermint candies, edible glitter and holiday sprinkles
• 
  3 clear plastic ornaments (3 inches)

Directions

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture.
• Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie.
• For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees.
• With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely.
• To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container. Yield: 6 snow globes.

Butter Cream Frosting Mix

 

2 cups icing sugar; sifted
3 tablespoons instant non-fat milk powder
6 tablespoons peanut butter
In a medium bowl, combine icing sugar and milk powder. Stir with wire whisk to blend. With a pastry blender, cut in peanut butter.
Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags. Seal tightly. Label with date and contents.
Store in cool dry place. Use within 12 weeks.
To Use:
1 package Butter Cream Frosting mix 3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Add a drop or two of vanilla if desired.
Makes about 1/4 cup of frosting.
Makes 8 Packages

Orange Cake Mix

1 cup Sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 teaspoon orange flavoured drink powder; (like Kool-Aid)
1/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. With a wire whisk, stir until blended.
With a pastry blender, cut in shortening until evenly distributed and the mixture has the consistency of corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or Ziploc bags. Seal bags tightly and label with date and contents.
Store in a cool dry place and use within 12 weeks.
To Use:
Mix one package with 4 teaspoons of water and blend with a fork until smooth.
Pour mixture into greased and floured 4" round Easy-Bake Oven baking pan.
Bake in Easy-Bake Oven for 10 to 12 minutes.
Makes 10 Packages