Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, egg and butter: First knead it into coarse crumbs with the dough hooks of the mixer. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.
Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Form the dough into a ball, wrap in foil and cool for approx. 45 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out the dough on a little flour or between two layers of baking paper approx. 1⁄2 cm thick.
Cut out 14 circles (each approx. 6.5 cm Ø) for the snowball base and 14 circles (each approx. 7 cm Ø) for the decorated snowball. Cut a strip of approx. 1 cm from each of the larger circles.
Knead the remaining dough again and again briefly, cool if necessary, roll out and cut out.
Put cookies on the trays. Bake them one after the other in a hot oven for about 15 minutes. Take them out and let them cool down.
For the fir decoration, colour 50 g marzipan green. Roll out to a little icing sugar about 2 mm thin. Cut out mini firs (approx. 2 cm each). Roll out the rest of the marzipan on some icing sugar to a thickness of about 2 mm. Cut out 3 bases for the firs.
For the snowman, cut out 7 circles (each approx. 2 and 2.5 cm Ø). Knead marzipan remains together again. Colour red for the scarf. Form into a thin roll and cut into pieces.
For the icing, stir 250 g icing sugar with lemon juice and 4 tablespoons of water until smooth. Colour half blue, cover the rest well. Spread the upper snow globe biscuits with blue icing. Decorate immediately with fir decorations, snowmen with scarves and sugar stars.
Allow to dry.
Chop the chocolate and melt in a hot water bath. Pour into a freezer bag, cut off the corner. Decorate snowmen with it, let it dry.
Spread white cast in the middle of the snowball feet. Place 1 decorated snow globe on each foot. Leave to dry.