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Instructions. Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature until softened. Add 1/2 cup granulated sugar and 1/2 teaspoon kosher salt. Beat with the paddle attachment on medium speed until light and airy, 60 to 90 seconds.

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Outline and flood the base of the cookies with the red icing. You can use any size round decorating tip that you want. I used a #2 decorating tip. Next, outline and flood the sky part of the snow globe with the blue icing. While it is wet, add the deer or the gingerbread men. Add a few white nonpareils to look like snow.

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Press 2 pieces of dough from a 24-pack of refrigerated sugar cookies together and roll into a ball. Repeat until you have 12 large balls of dough. Place on a baking sheet and bake according to package directions (usually at 350 degrees Fahrenheit for 13-15 minutes). When the cookies are done baking, place them on a baking rack to cool.

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Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out snow globe shape with floured 4x3-1/2 inch cookie cutter; cut out centers with a floured 2-3/4-in. round cookie cutter. Place 2 inches apart on parchment-lined baking.

FileChocolate Chip Cookies kimberlykv.jpg Wikimedia Commons

24 ounces candy melts. Add an oreo to the melted candy and use a rubber spatula to scoop the candy over the top of it. 36 Oreo Cookies. Use a fork to scoop under the Oreo and lift it out, tapping until all the excess candy falls off, then sliding the bottom of the fork against the bowl.

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I used this technique to make these Simple Christmas Decorated Cookie s. Now with ivory/very light brown icing (20 second consistency) outline and flood the snow globe base in steps. 1 st ice the middle part, and let it crust for 15 minutes. Then ice the bottom part. Allow icing to dry overnight.

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When ready to bake, preheat oven to 350 deg F and line baking sheet with parchment paper. Set aside. Roll out the cookie dough to ¼ of an inch thickness and cut cookies using a large round cookie cutter. Line and bake cookies for 9-10 minutes. The cookies will appear golden on the edges at this time.

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Use a toothpick or fork to dip a cookie into the melted background color candy (red or blue), coating both sides. Tap off the excess candy and place cookie on a sheet of parchment paper. Immediately sprinkle white nonpareils over the cookie to create "swirling snow.". Repeat to make 12 red and 12 blue dipped cookies.

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1. In a stand mixer with the whisk attachment, combine sugar, cream of tartar and meringue powder. 2. Add 8 tablespoons of water, the vanilla and beat for 1 minute on low. 3. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. 4.

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Snow globe cookies are sugar cookies with clear windows that house miniature gingerbread snowmen with sprinkles. When the cookie is shaken, the sprinkles fall, mimicking snow. Snow globe cookies consist of two sugar cookies, one of which has an open hole filled with isomalt. Isomalt is a sugar substitute often used in sugar-free baked goods and.

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Turn sugar cookies into snow globes that show off a holiday scene.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2UlZFJtWelcome to.

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Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch.

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Cut the snow globe cookies from the chilled sheet of cookie dough. You will need 1 full snow globe shape and 2 ring shapes for each cookie. Step 2. To make the snow globe shape, cut a 3" round cookie from the dough, then use the triangle to cut the base and trim one point off the triangle with the round cookie cutter so that the two pieces.

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Transfer to a bowl and set aside. When ready to bake, preheat the oven to 325°F (165°C) fan assist and line two cookie sheets with parchment paper. Set aside. On a lightly floured surface, roll out the dough to ⅛-inch (3mm) thick and cut 16 circles using a 3½ -inch (9cm) cutter.

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In a small bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Divide icing in half. For stiff icing (used for outlining cookies), the frosting should form stiff peaks and hold its shape; if needed, add remaining 1 cup.