Wilton® Spritz Snowman
- All-purpose Flour (½ Cup)
- Baking Powder (1 Tsp.)
- Butter, Softened (1½ Cups)
- Granulated Sugar (1 Cup)
- Egg (1)
- Milk (2 Tbsp.)
- Wilton® Pure Vanilla Extract (1 Tsp.)
- Wilton® No-Color Almond Extract (½ Tsp.)
- Cookie Sheet
- Wilton® Cookie Pro Ultra II Cookie Press
- Wilton® 13 in. x 9 in. Cake Board
- Wilton® Snowman Pattern
- Wilton® Silver Fanci-Foil Wrap
- Wilton® Cooling Grid
- Wilton® White Candy Melts Candy (3 oz. needed)
- Wilton® 15 in. Parchment Triangles
- Wilton® White Nonpareils Sprinkles
- Wilton® Decorator Brush
- Wilton® Piping Gel
- Wilton® Red Sugars
- Wilton® Green Sugars
- Wilton® Chocolate Ready-to-Use Fondant (2 oz. needed)
- Shredded Coconut
- Plastic Ruler
- Cellophane Tape
Prepare cake board. Position snowman pattern on cake board with pattern at 100%. Trace pattern on board, cut and wrap with silver Fanci-Foil Wrap; secure with tape.
Preheat oven to 350°F.
In medium bowl, combine flour and baking powder.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts.
Add flour mixture; mix well. Fill cookie press with dough and press 42 snowflake-shaped cookies, 30 flower-shaped cookies and six rectangular cookies, 2-1/4 in. long onto ungreased cookie sheet. May need to bake cookies in multiple batches.
Bake 10-12 minutes or until edges are light golden brown. Cool two minutes on cookie sheet; remove to cooling grid and cool completely.
Melt Candy Melts candy according to package directions.
On snowflake cookies, use melted white candy in cut parchment bag to pipe lines across top of cookies and immediately sprinkle with white nonpareils. Let set until dry.
On rectangle cookies, use melted white candy in cut parchment bag to cover top of cookie and immediately sprinkle with coconut. Let set until dry.
On flower cookies, brush cookies with piping gel. Sprinkle 18 cookies with red sugar and 12 cookies with green sugar.
Arrange cookies on board to shape snowman as shown.
Make mouth, eyes and nose. Roll chocolate fondant into a log, ½ in. dia. x 4 in. long; two balls, 1 in. dia. x ½ in. thick; and one ball, ¾ in. dia. x ½ in. thick (flatten with finger dipped in cornstarch). Attach all facial features with dots of melted candy.
Makes 6-1/2 dozen cookies.