Frosty Snowmen

My friend and I decided to band together and bake our faces off for a whole day, pre Christmas. She had this really awesome flashcard deck of Cookies, Bars and the like so we picked out 3 recipes to take down in our day.

This is the only one we didn't double to share, they turned out great.I had to add ALOT more liquid to the glaze to make it glaze like. But that was all. Really could have been because of our wonderful dry weather here in Calgary. We also had a bit of trouble with the dough tearing while we were rolling it out. Overall though, I will be adding these to my Christmas list of baking for years to come.

I found a similar sized snowman cutter and used peppermint snow for the buttons, as we found out that the nutty club went out of business and no longer sells those cute little silver button balls anymore! I did find a few at my out of town IGA, I may have bought more than I'll use. Ever. (But they're Mine) You could also use any other shapes holiday themed or not!

Here's the recipe and the picture on the back of the flashcard:

1 Cup Icing Sugar
1 Cup Unsalted Butter
1 Egg Yolk
2 Tsp Grated lemon zest (I'd use organic, since you're zesting)
2 1/4 Cups AP Flour
1/4 Tsp Salt

Glaze:
2 Cups Icing Sugar
2 Tbsp Fresh Lemon Juice
1 Tbsp Chambord (or other raspberry liquor)

In a bowl cream together sugar, butter, egg yolk and lemon zest until light in colour and smooth. Add flour and salt and mix to form a dough. Shape into a ball, wrap in plastic wrap and chill until firm.

Preheat oven to 375ºF. On a lightly floured surface roll out dough about 1/16 of an inch thick. Using a 2.5 inch snowman cookie cutter, cut out cookies. Place on greased baking sheets. Bake for 8-10 minutes or until lightly browned around edges. (Mine took 9 minutes in a regular, non convection oven.) Transfer to racks to cool. *We got 80 cookies with a 3.5 inch cookie cutter.

To make glaze, in a bowl whisk together sugar, lemon juice and chambord to make a thin, transparent coating. Spread on cookies.

*I probably used about another 3 Tbsp of liquid, half lemon juice and half chambord. This made way more glaze than we needed (but that's ok) and it did come out a light peachy pink colour. I used an offset spatula to spread it, worked great.