Snowman Sugar Cookie Pie Recipes

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup green, red and white candy sprinkles. Press dough in bottom of pie plate.
• Bake 33 to 38 minutes or until center is set and edges are golden brown. If needed, cover edges of cookie with foil to keep from overbrowning. Cool completely, about 1 1/2 hours.
• Spread frosting over top and to edges of cookie pie. For hat, press blue candies across top third of frosted cookie. Slightly flatten marshmallow; place at top of circle for pom-pom. Sprinkle remaining frosted cookie with 1 tablespoon white candy sprinkles. Place 2 black gumdrops for eyes. Press 1 orange gumdrop to form pointed nose; place in center of cookie. Place brown candies in half circle under nose for smile. To serve, cut into wedges.

Steps:

• Cut cookie dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, cream shortening and butter. Gradually beat in confectioners' sugar. Beat in milk and vanilla until smooth. Spread over cookies. Decorate with chocolate chips, candy corn and Red Hots.

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:

• In electric mixer, beat butter and sugar at medium-high speed until fluffy, about 5 minutes. Add vanilla, baking soda, and salt and beat at medium speed until incorporated. Beat in egg. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4-inch thickness. Using 5- to 6-inch snowman cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until golden and somewhat firm to touch, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate cookies: Transfer royal icing to pastry bag fitted with #3 or #4 plain round tip. (Alternatively, place icing in sturdy plastic bag and snip off tiny hole from one corner.) Pipe outline around edge of cookie, then make dots for eyes, nose, and mouth and place mini M&M on each. Pipe 3 lines across hat area, cut black licorice to fit, and place to make hat. Pipe 3 dots for buttons and place cinnamon candy on each. Pipe horizontally across neck and cut and fit red licorice in place for scarf.
• Let icing dry completely (about 1 hour, depending on humidity). Wrap cookies individually in cellophane bags tied with ribbon.