Mitten Snowman Cookies

Preheat oven to 350 degrees Fahrenheit. In bowl, with spoon, combine cookie mix with butter, egg, chocolate, and cocoa. Shape dough into 1/2-inch- thick disk; wrap in plastic wrap. Refrigerate 30 minutes or until chilled. On lightly floured surface, roll out dough to 1/4-inch thickness. Using 5-inch x 3 1/2-inch mitten-shaped cookie cutter, cut out shapes, re-rolling scraps. Transfer to baking sheet. Bake 9 to 10 minutes or until baked through. Cool 5 minutes. Remove; cool on rack.

With mixer on low speed, beat confectioners’ sugar, meringue powder and 1/4 cup water until soft peaks form, about 7 minutes. Transfer half of icing to separate bowl; tint blue with food coloring, then stir in water, 1 teaspoon at a time, until the consistency of honey. Stir water, 1 teaspoon at a time, into remaining white icing until slightly thicker than blue icing. Transfer 1/4 cup white icing to separate bowl; tint black. Transfer black icing to disposable pastry bag; snip tip. Transfer remaining white icing to pastry bag fitted with coupler and 1/4-inch round tip. Cover icings when not in use.

Spread blue icing over cookies. Let dry, at least 1 hour.

Lightly brush bottom edge of cookies with corn syrup; sprinkle with blue edible glitter. Let dry completely. For snowmen, starting at bottom, with white icing, pipe three rounds (about 2 inches, 1 1/2 inches and 1 1/4 inches) in center of each cookie. While still wet, sprinkle with white edible glitter; let dry. Remove any excess glitter with small brush.

With black icing, pipe on hat, then eyes, mouth and buttons. Fit coupler on bag of white icing with small writing tip; pipe border along edge of cookies. For scarves and hat trim, cut strips from fruit roll-up. For noses, cut small triangles from gumdrop. Attach scarves, hat trim, noses and sprinkles with dots of corn syrup. Decorate cookies with piped dots of white and/or attach flower sprinkles.