POM POM HAT COOKIES

What could be better than a snow day in January? Well, of course, a big snow storm. Preferably one that closes school for perhaps a whole week. I personally, would love that. Who wants to leave the house when the temperatures are in the single digits? Not me! You could stay home and bake cookies! A local Washington newspaper recently published a poll asking what is the number one thing Washingtonians do on a snow day? OK, number one was sleeping in. But, not surprising, number two was baking cookies. So here is the ultimate winter cookie...a pom pom hat, of course! So winter. A "it is cold outside, don't forget your hat" cookie. Although these cookies may look a bit intimidating, they couldn't be easier. Baking these cookies is like Play-Doh fun baking kitchen (I just made that up) for adults. Child's play with guaranteed success! All you need to do is a little planning ahead (order two supplies) and (a run to the grocery store for the basics). You are all set. And by the way, the cookies also taste amazing. Amazing you! Pom Pom hats, so cool!

This is what you will need-

Knit Mold...Link here.

Hat Cookie Cutter...Link here.

Cookies-

1 C. + 3 Tbs. Butter

1 C. Confectioners' Sugar

2 Tbs. Vanilla

2 ½ C. Flour

1. Blend butter and sugar together.

2. Add vanilla and mix.

3. Add flour little by little to the butter sugar vanilla.

4. Form dough into three small ball, flatten and place in a large zip lock bag.

5. Refrigerate for two hours.

Heat oven to 350 degrees. Line baking sheets with parchment paper.

Remove dough from refrigerator.

Slightly grease rolling surface with butter. Dust with flour.

Roll dough out to ¼” thick.

Lightly place mold over dough and press lightly around the edges.

Remove mold. With a knife cut outline and remove the extra dough.

Place dough into mold. Pat in place, roll with a rolling pin to make impression.

Flip mold over and carefully remove mold from dough.

Place cutter over as shown, cut out cookie. Place on baking sheet.

Once all the dough is cut into shapes, bake and let cool.

Piping-

2 ½ C. Baking Sugar

1 Egg White

1 Tbs. Vanilla

1 ½ Tbs. French Vanilla Non Dairy Creamer

Mix in a stand mixer. Fill into a pastry bag with a Number 4 tip.

Pipe outline onto cookie. Let dry.

Fill in “pom pom” with icing.

 Sprinkle with decorative sugars of your choice. I use chunky grain silver sugar and let dry.

Package a few for sharing...

Or just snuggle in your favorite spot with a little coco...

Winter love...