Snow Cookies

Cookies:

1. Cream butter and sugar together, then add flour and mix until a dough forms.
2. Place half of the dough onto to a well-floured surface, and roll out to about ¼" thickness. Cut with a round cookie cutter (I use a 2" or 2 ½" cutter.)
3. Using a metal spatula or turner, lift each cookie then place onto a prepared cookie sheet (I like to use a silicone sheet) and bake in a 350℉ oven for 8-10 minutes.
4. They should not start to brown. (I turn my trays around halfway through baking to make sure they cook evenly.)
5. Remove the tray from the oven and set aside for a few minutes before transferring cookies onto a cooling rack. Repeat with remaining dough.
6. Allow to cool completely, then pair off similar shaped cookies together, placing the smoothest cookie on top.

Prepare the icing:

1. Mix together confectioner's sugar and milk; the icing should be the consistency of Elmer's Glue (it will look like it too!) Color it into pastel colors of your choice.
2. Spread or pipe some icing on each top cookie only; do not ice all of them. I love to use a condiment style bottle to do the outline, then fill in the center. Sprinkle with coconut.
3. Set aside with its mate and let these dry overnight; they need at least 6 hours for the icing to set.
4. When the icing is dry, sandwich the cookies together with some raspberry jam. Place a few on a festive plate, or box them up for a lovely gift!