Perfect cookies for the season and they are eggless...
- Softened Butter - 1 cup
- Sugar - 1/2 cup
- Water - 1 teaspoon
- Almond Extract - 1/4 teaspoon
- Plain Flour - 2 1/2 cups
- Red and Green Gel or Liquid Food Colours
- Red and Green Writing Gel for eyes and buttons
Level of difficulty Average
Preparation time 20mins
Cooking time 18mins
Cost Budget Friendly
Beat the softened butter and sugar till creamy. Add the water and almond extract. Mix well. Add the plain flour in three stages and beat well with a spoon.
Remove 1/3 cup of dough and add red food gel or liquid colour. Remove any 1/3 cup of dough and add green food gel or liquid colour. Knead both doughs well. Wrap the three doughs in cling film.and chill in the fridge for 30 minutes.
Preheat oven at 175 degrees. Line two baking trays with parchment paper.
To shape the snowman, use measuring spoons to measure the dough so that all the snowmen are of the same size. I used 1 tablespoon measuring spoon for the snowman's body and 1/2 tablespoon measuring spoon for the snowman's head. Make 12 ball for the body and 12 balls for the head.
Place six heads and bodies on one tray about an inch apart. Repeat with the remaining balls on the other tray.
Take 1/4 teaspoons of red and green colour dough and shape into two ropes. Twist them around one another and place between the body and head of each snowman.
Shape 1 teaspoon dough into the hat and 1/2 teaspoon into the brim of the hat. You will be able to make 6 red snowmen hats and 6 green snowmen hats.
Bake the cookies in the preheated oven for 15 - 18 minutes till lightly brown. The biscuits will still be soft and after about 10 minutes they will harden - transfer onto a cooling rack.
Place the dough at least an inch apart or the cookies will stick to each other.