Snow Globe Keepsake Cookies

Directions

1. In the bowl of a food processor fitted with blade attachment, add almond paste and 1/2 cup confectioner's sugar; pulse until almond paste and sugar are well mixed and texture resembles finely ground cornmeal. In a large bowl, cream butter and remaining confectioners' sugar until light and fluffy, 3-4 minutes. Add almond paste mixture and beat until fully incorporated. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out snow globe shape with floured 4x3-1/2 inch cookie cutter; cut out centers with a floured 2-3/4-in. round cookie cutter. Place 2 inches apart on parchment-lined baking sheets. Bake at 375° until firm, about 9-10 minutes. Let stand for 2 minutes before removing to wire racks to cool.
3. Meanwhile, place isomalt in a microwave safe bowl; microwave at 20-second intervals until melted and bubbly. Place cooled cookies face-down on silpat mat; pour a thin layer of isomalt into the center cut-out portion of cookies, tilting pan to distribute evenly; reheat isomalt as needed. Repeat with remaining cookies.
4. For icing, in a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar; tint with food coloring if desired. Decorate cookies with icing as desired; let dry completely. Place one cookie face down on parchment-lined baking sheet; pour desired assortment of sprinkles into center of cookie over hardened isomalt; pipe frosting around center and edges of cookie. Place second cookie on top to form sandwich and seal sprinkles inside; let frosting dry completely. If desired, pipe decorative border of frosting between edges of cookies.