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Snowman Buns

1 package active dry yeast 

¾ cup warm water (105 to 115°)

1/3 cup sugar

¼ cup shortening

2 eggs

2 teaspoons ground nutmeg, if desired

1 teaspoon salt

3½ cups all-purpose flour

24 currants

1 egg, slightly beaten

Dissolve yeast in warm water in large mixer bowl. Add sugar, shortening, 2 eggs, the nutmeg, salt and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover; let rise in warm place until double, about 45 minutes. (Dough is ready if indentation remains when touched with floured finger.)

Stir down dough by beating 25 strokes. Turn onto well-floured surface; cut into 12 equal parts (each part will make 1 snowman). Shape ½ of each part into 4-inch oval for the body. Shape ½ of the remaining dough into ball for the head. Press in tiny piece of dough for nose. Shape remaining dough into 4-inch roll and cut into halves for arms.

Arrange snowmen about 3 inches apart on greased cookie sheet. Let rise until double, about 45 minutes. Press in 2 currants for eyes and 3 for buttons. Heat oven to 350°. Brush snowmen with beaten egg. Bake until golden brown, about 15 minutes. Decorate with Creamy Decorators’ Frosting (below) if desired. 1 dozen buns.


Beat 1 cup powdered sugar, ½ teaspoon vanilla and about 1 tablespoon water or 1 to 2 tablespoons half-and-half until smooth and of spreading consistency. Tint with food color if desired. Enough for 3 to 5 dozen cookies.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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