Snow Globe Cookies

SUPPLIES & TOOLS:

• Favorite sugar cookie cut out recipe
• Wilton meringue powder & royal icing recipe
• Isomalt crystals or ready-to-melt isomalt
• Clear and/or white small sprinkles
• Wilton gel food colors
• Medium saucepan
• Candy thermometer, if using isomalt crystals
• Small knife
• Rolling pin
• Cookie sheets
• Snow globe template
• 3.25" and 2.5" circle cookie cutters
• Silicone baking mats or parchment paper
• Icing decorating bottles, bags, or parchment cones
• Scribe tool or toothpick
• Optional - icing decorating tips #1, #2, #3, and #4
• Optional - edible food markers

DIRECTIONS:

1. Gather 2 circle cookie cutters, one larger than the other. The provided template uses 3.25" and 2.5" cutters; however, simply adjust the template if a different size is desired. Print off and cut out the snow globe template.
2. Mix up your favorite sugar cookie cut out recipe.
3. Divide dough into chunks and roll out until dough is 1/4" thick. Make sure to flour your rolling surface lightly.
4. Place the snow globe template onto the dough, using a small sharp knife, carefully cut out the snow globes and place onto silicone mat or parchment paper lined cookie sheets. Try placing rolled out dough onto cookie sheets and freeze for 5 minutes before cutting out shapes. This will help to prevent dough from becoming misshapen when moving cut out shapes.
5. For the circles, it is best to roll dough out to 3/8" thick. First, use the large circle cutter, which should correspond to the snow globe size, to cut out the circles. Next, use the smaller circle and press into the larger cut out circle leaving a circular ring shape. These rings will be used to pour the isomalt into, making the "glass" part of the snow globe.
6. Follow baking instructions according to your favorite recipe and cool completely before decorating.
7. On a parchment paper lined or silicone mat lined cookie sheet, place the cooled circle rings face down. Prepare the isomalt as directed on the package. Carefully pour the hot and melted isomalt into the rings. Pour just enough that it spreads to the edges, about an 1/8" thick. Gently tilt the cookie sheet to help the isomalt spread to the edges. Set aside to dry. After about 15 minutes, they should be dry enough to peel off the sheet and place upright.
8. Use the recipe on Wilton’s meringue powder to mix up royal icing.
9. Scoop out some icing and thin with water to get your piping and flood consistencies. Tint to desired shades for the snow globe base, the background, and any wet-on-wet technique details. Place these into either bags or bottles. If using decorating tips, #2 is best for piping and #3 or #4 are best for flooding.
10. Outline and flood the snow globe base and backgrounds. Any background details should stay close to the center so that they are seen through the "glass". If needed, use a scribe tool or toothpick to spread icing and pop air bubbles.
11. As those are drying, pipe and flood the circle rings. Make sure the side flush with the isomalt is being iced. If sprinkles are desired along the circular rings, add those while icing is wet.
12. Once the background of the snow globes has at least crusted over, details can be added to create the desired scenes, such as a cabin, snowman, vintage truck, or Christmas tree. Remember to keep important details towards the center.
13. Allow all cookies to dry completely then add any additional small details if needed with edible food markers, such as window panes on the cabin, or the snowman’s face.
14. Assemble the snow globes by turning the circle rings face down and placing some sprinkles onto the "glass". Add just enough so the glass is lightly covered. Using a stiffer icing consistency, pipe along the middle and outside edge of the ring. Line up the snow globe shape with the ring and press face down. Allow time to dry before shaking the completed snow globe.
15. Store in airtight containers.

JOANN HACKS:

Place a damp paper towel over tips of bags and bottles if returning to decorating within a couple hours, if a longer break between decorating steps is needed, place icing in airtight containers

SKILL LEVEL: Advanced

CRAFTING TIME: Varies