Aren’t these melted snowman sugar cookies clever? They’re easy to make using marshmallows, fruit leather and sugar cookies!
Maybe we’re in the minority but our family loves snow, especially in December, and this past weekend we got a bunch of it. So we put the December holiday to-do list on hold for a few days and spent time with Lilly.
We’ve been playing in the snow, sipping cocoa and mulled cider and whipping up a big batch of sugar cookie dough to make these fun melted snowman cookies (we really like snow).
I got the idea for these from an article in Parents magazine and they were so much fun to make (and super easy too!) They suggested using store-bought dough but we made our own and I used my favorite icing recipe. From there it was just a matter of assembling using marshmallows, fruit leather and chocolate chips. I didn’t even pipe the icing. Just dabbed it on using a spatula and toothpicks. Even so, I think they’re super cute and a little bit different from your average Christmas cookie.
Playing around with sugar cookies, while fun, was actually part of
a new freelance project I’ve been working on (pregnant lady dream job, I know). A
few weeks ago, a friend of mine reached out to see if I’d be interested in
developing some simple tips for smoother holiday baking and create an
easy-to-make holiday recipe using PAM Baking Spray. Since I’m all about
making things easier this year, it seemed like a perfect fit.
a new freelance project I’ve been working on (pregnant lady dream job, I know). A
few weeks ago, a friend of mine reached out to see if I’d be interested in
developing some simple tips for smoother holiday baking and create an
easy-to-make holiday recipe using PAM Baking Spray. Since I’m all about
making things easier this year, it seemed like a perfect fit.
Although I’m familiar with regular PAM, this was the first time
I’ve really worked with PAM Baking (which blends non-stick and flour in one
spray). I’ve been experimenting with it for a week or so now and pretty
impressed with the results so far. When using cooking sprays in the past, I’d
been turned off by the sticky residue they left on my cookware. PAM has three products that leave up to 99% less
residue (Original, Butter and Baking). I’ve not experienced any
residue on my pans at all since using it.
I’ve really worked with PAM Baking (which blends non-stick and flour in one
spray). I’ve been experimenting with it for a week or so now and pretty
impressed with the results so far. When using cooking sprays in the past, I’d
been turned off by the sticky residue they left on my cookware. PAM has three products that leave up to 99% less
residue (Original, Butter and Baking). I’ve not experienced any
residue on my pans at all since using it.
Beyond spraying my bakeware, I’ve been playing around with a few
other novel uses for PAM too. These snowman cookies call for slice-and-bake so
I sprayed my knife with PAM before slicing the cookies and the knife didn’t get
nearly as sticky and gummy with cookie dough as it normally does. Although I
don’t usually post without a recipe, there are so many great little tips that
can really make baking easier and during the holidays every second counts, so
hopefully one of these will help you too:
other novel uses for PAM too. These snowman cookies call for slice-and-bake so
I sprayed my knife with PAM before slicing the cookies and the knife didn’t get
nearly as sticky and gummy with cookie dough as it normally does. Although I
don’t usually post without a recipe, there are so many great little tips that
can really make baking easier and during the holidays every second counts, so
hopefully one of these will help you too:
- Clever Cookies: For me, nothing is more annoying than getting
my cookie dough perfectly rolled out, pressing a cookie cutter into it,
then pulling it back up and having half the dough tear off with the
cutter. Its not so much a problem with simple shapes but cookie cutters
that have intricate designs and stamped-on details can be a real problem.
I found that if I lightly spray my cookie cutters with PAM Baking before
pressing them into my cookie dough, the cookies come out cleaner and the
cutters themselves don’t end up covered in sticky dough. - Pie with an Edge: I’ve always found traditional fluted pie
crusts to be a bit if a pain to create. I don’t like when my fingernails
dig into the pastry dough and I can never get the flutes to be a uniform
size. I’ve found its far easier (and much more unique) to give my
single-crust pies a tabbed edge. Use kitchen scissors to snip 1/2 inch
slits along the pastry edge at 1/2 inch intervals all around the
crust. - Quicker Cleanup: According to a survey
the PAM folks sent me, people spend an average of 45+ minutes washing dishes
during/after holiday meals. I have the dishpan hands to prove it. To
reduce cleanup time after baking they suggest spraying pie plates, muffin tins,
bundt pans and cookies sheets with PAM Baking before. The combination of flour and PAM’s reformulated non-stick spray is designed to reach
every nook and cranny of bakeware to prevent sticking for faster cleanup.
As I said before, I was skeptical about this going in, but tonight I made
the stickiest recipe I could think of in a fluted baking pan. I sprayed it
with PAM beforehand and the bread literally slid right out and the pan
washed up in less than a minute. So, I think I’m sold on this one. - Savvy Storage: This is a good tip to keep in mind if you’ll be
traveling this holiday season and volunteered to bring a dessert. Its
actually a conundrum I run into every Thanksgiving when we visit my
in-laws in Ohio. I’m always in charge of pies but because we drive out on
Wednesday, I have to make my pies the day before. So, for the record:
baked, whole fruit pies (such as apple) can be stored at room temperature
for up to 48 hours. Sliced pies should be covered loosely with foil or
plastic wrap and stored in the refrigerator. If you need a longer shelf-life,
most baked holiday cookies can be stored in an airtight container for up
to two weeks. - A Sprinkle of Cheer: Whether you’re kid’s
school requires that all snacks and treats be store-bought or you just
don’t have the time to make a homemade pie this week, you can still add a
festive, homemade look. All you need is some confectioner’s sugar or
unsweetened cocoa. Trace holiday cookie cutters onto pieces of paper, cut
out the shapes and arrange on top of baked goods. Next, scoop
confectioners sugar or cocoa into a fine mesh sieve and gently dust over
the top. Remove paper to reveal festive shapes.
What are your favorite tips for getting through the holidays without losing your mind? I’m all ears (especially if you have some ideas for our Christmas cards…ugh)!
Note: PAM Baking is a freelance client. I receive compensation
from them as a consultant but all of the thoughts and opinions included in this
post are my own.
from them as a consultant but all of the thoughts and opinions included in this
post are my own.
These cookies are heavenly beautiful…..And the baby in the above picture is soo…cute.Thanks cookiecutter.com
These cookies are heavenly beautiful…..And the baby in the above picture is soo…cute.Thanks cookiecutter.com