Ingredients

For the base cookie dough

300 g (2 cup + 2 tbsp) All purpose flour

220 g (2 sticks) Semi-cold butter, cut into small pieces

120 g (4.5 oz) Sweetened condensed milk

1½ tsp Vanilla extract (optional but recommended)

For the royal icing for the mini snowman cookies

190 g (1½ cups) Powdered sugar

1 Egg white

½ tsp Lemon juice

Any flavor extract you prefer (optional)

Note: You may need to vary the precise amounts given in this recipe, depending on the size of your egg-white, and whether you add any other liquids such as vanilla extract. You should adjust the amounts of lemon juice and powdered sugar to achieve the desired consistency of icing.

For the mini chocolate sugar cookies

Add 2 - 3 tbsp of sweetened cocoa powder to 200 g (7 oz) of the dough.

For the mini red velvet cookies

Add red gel food coloring and a light dusting of cocoa to achieve a deep red.

For the fillings / toppings

You will need:

Dark/milk/white chocolate
Jams
Nut spreads/cookie butter
Royal icing

Method

In a large bowl, add the butter and the flour.

Use your fingers to rub the butter into the flour.

Add the condensed milk, and bring the dough together using your hands.

Roll out the dough, and cut out the cookies.

Place the cookies onto a baking sheet lined with parchment paper.

Bake in a preheated oven at 160 °C (360 °F) for 5 minutes for mini size
cookies. For normal size cookies bake for 15 minutes.

Allow the cookies to cool before assembling and decorating.

Store in an air tight container.