Ingredients
2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons water4-1/2 teaspoons meringue powder1/4 teaspoon cream of tartar6 sugar cookies (about 3-1/2 inches)Assorted decorations: miniature marshmallows, orange and brown jimmies, Fruit Roll-Ups, spearmint leaves, peppermint candies, edible glitter and holiday sprinkles3 clear plastic ornaments (3 inches)
Preparation
In a small bowl, combine the confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture.
Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie.
For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees.
With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely.
To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container.
