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Sweet Snow-Globe Cookies

House-shaped gingerbread cookies displayed in recycled glass jars are reminiscent of snow globes -- complete with drifts of sugar.

Photography: Anna Williams

Source: Martha Stewart Living, December 2014/January 2015

materials

  • Assorted candies, such as spice drops, sprinkles, sour strips, sticks of gum, candy sticks, wafer candies, and hard candies

  • Assorted candies, such as spice drops, sprinkles, sour strips, sticks of gum, candy sticks, wafer candies, and hard candies

  • Jars with lids

  • Gesso

  • Craft paint and paintbrushes

  • Sugar

steps

  1. Make our gingerbread cookie dough. (Skip the last step, for decorating the cookies.) Use our templates for the cookie shapes: After you roll out the dough, dust it generously with flour and place a template on top. Cut around the shape. If you want to add "stained glass" windows or doors, make cut outs in the dough for them. Chill the dough for 30 minutes before baking. For "stained glass," begin baking the cookies as normal, but remove them from the oven about 5 to 8 minutes before the end of the baking time. Sprinkle crushed candies into the cutouts and return to oven; bake for remaining time, or until cookies are firm and candies are melted.

  2. Decorate cookies with candies as desired, adhering candies as “architectural” details with royal icing. Let icing dry.

  3. To make candy trees, preheat oven to 275°. Place several hard candies (striped mints or Jolly Ranchers work well) on a parchment-lined baking sheet and bake until candies soften and melt together, 5 to 9 minutes. Using oven mitts, take candy (still on parchment) off baking sheet and use scissors to cut into a triangular tree shape. Let cool, then peel off parchment.

  4. Prime jar tops with gesso. Paint with craft paint; let dry.

  5. Use thick royal icing (with consistency of toothpaste) to anchor cookies, trees, and other pieces in jar. Let dry thoroughly with lids off, up to 2 days. Cover bases with sugar and screw on lids.

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