Philadelphia Snowmen Cookies Recipes

Steps:

• In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 325°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman., Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl and tint each with a different food coloring., Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.

Steps:

• Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
• On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
• While the icing is still wet, immediately place a marshmallow to one side of the cookie.
• MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
• MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
• MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
• Allow cookies to set for at least one hour before serving.

Steps:

• 1. MIX cream cheese and cookie crumbs until well blended.
• 2. SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
• 3. REFRIGERATE 1 hour or until firm. Keep refrigerated.
• 4. kraft kitchens tips : HOW TO EASILY DIP BALLS : To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
• 5. VARIATION Sprinkle cookie balls with colored sugar or sprinkles instead of decorating with the Mini OREO Cookies and decorating icing.
• 6. Note : when I made these , when I added the peanutbutter to the melted chocolate it made the melted snow brown , so I did some with melted almond bark and the turned out great!!

Steps:

• In a large bowl, cream butter, cream cheese and 2 cups sugar until blended. Beat in egg and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, at least 30 minutes or until firm enough to shape., Preheat oven to 325°. Place remaining sugar in a shallow bowl. For each cookie, shape dough to make one 1-in. ball, one 3/4-in. ball and one 1/2-in. ball; press together to form a snowman. Gently coat with sugar. Repeat with remaining dough. Place snowmen 2 in. apart on ungreased baking sheets., Break pretzel sticks in half; press into snowmen for arms. Bake 15-18 minutes or until bottoms are light brown., Cool on pans 1 minute. Remove to wire racks to cool completely. Pipe icing on snowmen to form scarves, eyes, buttons and mouths. Use icing to attach gumdrops for noses.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.

Steps:

• Line 3 rimmed baking sheets with parchment; set aside.
• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed after each addition until incorporated.
• Scoop heaping tablespoonfuls of the batter with a cookie scoop onto the prepared baking sheets, spacing them 2 inches apart (12 cookies per sheet). Use your palm to gently flatten each dough ball to level the surface.
• Transfer the marshmallow creme to a piping bag or resealable plastic bag and snip the tip. Pipe about 2 teaspoons of the creme on top each cookie, directly in the center. Refrigerate until chilled, about 30 minutes.
• Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F.
• Bake the cookies, 1 baking sheet at a time, until the bottoms and edges are barely golden brown and the marshmallow creme has puffed and spread on top of each cookie, 12 to 14 minutes. Let cool for a few minutes on the baking sheets (the creme should deflate slightly), then transfer the cookies to a wire rack to cool completely.
• Once the cookies are cool, decorate the face of each one as follows: affix 1 peanut butter cup, cut-side down, to the head for the snowman's hat; add 2 brown candy-coated chocolates for the eyes and 1 orange candy-coated chocolate for the nose; arrange 5 black nonpareils for the mouth and 2 red or green confetti sprinkles for the buttons. Finally, attach 1 pretzel piece on each side for the arms.
• The cookies can be stored in an airtight container for up to 3 days. Make sure to separate the cookies with wax paper to prevent them from sticking together.