Mix the butter (at room temperature) with the sugar.
Add the eggs and vanilla essence, continue stirring.
Add the flour and continue beating, when half of the flour is incorporated, knead by hand.
Let the dough stand for one hour in the refrigerator covered with a transparent film.
Preheat the oven to 180º.
Put the dough between two pieces of clear plastic kitchen and with the help of a roller, form a sheet of half a centimeter thick.
Cut the cookies with a circle-shaped cutter and place them carefully on an anti-stick baking tray.
Bake in about 15-20 minutes, until they look golden but still a little soft. Then let cool in a rack.
Preheat the oven to 140 ° C. Grease a baking tray and cover with waxed paper. Place the egg whites in a large bowl and beat with an electric mixer until you see a thick, white mixture and hard peaks form.
Add approximately 1/3 of the sugar and beat again until the egg whites look hard and shiny. Add the rest of the sugar and continue beating until hard peaks form.
Using a smaller spoon in another tray covered with wax paper, make smaller circles to make the heads.
Bake for 1 hour or until the base of the meringues feels dry and crunchy.
Put the chocolate sparks in a bain-marie and stir until completely melted.
Remove the meringues from the oven.
To form the cookies, take a cookie and with a little bit of bitumen stick the lower part of the body (the big circle) in the cookie, paste the head (small circle) with the bitumen in the large circle meringue. Do the same with each cookie.
Finally paint a bit of orange bitumen to make the nose of each snowman, paint the eyes and buttons with chocolate. Sprinkle with icing sugar and serve.
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