1. 1

   Make the fondant: Put the confectioners’ sugar in a large bowl and make a well in the center; set aside.

   
   
2. 2

   Put the water and gelatin in a small saucepan and let sit for 5 minutes to dissolve. Place over low heat and stir in the corn syrup and glycerin. Remove from the heat and stir in the vanilla.

   
   
3. 3

   Pour the liquid mixture into the well in the confectioners’ sugar and stir until just blended. Knead until the mixture becomes stiff. If it is too sticky, add more sugar a little at a time. Form into a ball and let rest in an airtight container overnight at room temperature.

   
   
4. 4

   Make the sugar cookies: Combine the flour and salt in a medium bowl; set aside.

   
   
5. 5

   Cream the butter and confectioners’ sugar until light. Beat in the vanilla.

   
   
6. 6

   Gradually stir in the flour mixture. Form the dough into 2 flat disks, wrap in plastic wrap, and refrigerate for 3 to 4 hours.

   
   
7. 7

   Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

   
   
8. 8

   Roll out one disk of dough (for the snow globe bases) on a floured work surface to 1⁄2 inch thick. Roll the other disk of dough (for the snow globes) out to 3⁄16 inch thick. Using a utility knife and the templates on page 279, cut out the shapes for the snow globes and the bases. In the center of each base, cut a 1⁄4-inch groove partway through the cookie. This will hold the snow globe.

   
   
9. 9

   Place the shapes on the cookie sheets 2 inches apart and bake for 13 to 16 minutes, until the edges are golden. Transfer to a rack to cool completely.

   
   
10. 10

    The cookies may have risen in baking. Check all of the pieces to see whether they fit together properly. If not, cut and clean up the grooves with a utility knife, and test to make sure the globes fit onto the bases.

    
    
11. 11

    Knead small amounts of food coloring into the fondant, a little at a time.

    
    
12. 12

    Roll the fondant out on a work surface dusted with confectioners’ sugar to 1⁄16 inch thick. Cut into shaped pieces with cookie cutters and a utility knife. Attach the fondant to the cookies with royal icing. Pipe icing around the edges of the globes and sprinkle with colored sugar and nonpareils.

    
    

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