Preparation of Snowman Cookies

• Prepare the shortcrust pastry.
  In a large bowl, place the softened butter cut into pieces, sugar, and grated lemon zest, and mix with an electric mixer until creamy.
  Add the egg, incorporate it with the mixer, then add the flour, continuing to mix with the mixer.
  Place some plastic wrap on the work surface and turn the bowl’s contents onto the wrap.
  Using the wrap underneath, shape the mixture into a flat loaf, wrap it in the wrap, and let it rest in the refrigerator for at least an hour.

• After resting, roll out the shortcrust pastry on a floured work surface with a rolling pin to a thickness of 1/5 inch.
  Use a round cookie cutter to cut out your cookies, re-kneading and rolling out the scraps.
  Place them on a baking sheet lined with parchment paper and bake them in a fan oven at 350°F for about fifteen minutes: they should lightly brown.
  Take them out of the oven and let them cool completely.

• When the cookies are cool, prepare the icing.
  Sift the powdered sugar into a small bowl and create a well in the center.
  Add one tablespoon of lukewarm water at a time, mixing to absorb it without forming lumps, until you achieve a viscous mixture (two or three tablespoons of water should suffice).

• Pour a tablespoon of icing onto the cookies and attach a marshmallow, then a couple of candy pieces to simulate buttons, and with a touch of icing (you can use a toothpick dipped in the icing as a brush), attach a candy piece for the nose to the marshmallow.
  Let the icing dry and use a black food marker or melted dark chocolate to draw the snowman’s eyes and arms.
  Store your snowman cookies in a tin box for up to a week.

  Chez Bibia