A favorite of ours during the holidays, these Santa cookies are simply adorable.
Get ready to add a whimsical touch to yourholiday baking repertoirewith these adorable roly-poly Santas.
Press the balls of dough against each other as you flatten them, so they wont separate after baking.
Credit: Kritsada Panichgul
Once baked, these cookies are finished with asnowy vanilla frostingthat adds charm and sweetness.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Beat until combined, scraping bowl occasionally.
Beat in milk and vanilla until combined.
Beat in as much of the flour as you’re free to with the mixer.
Stir in any remaining flour.
Remove 1 cup of the dough.
Tint the remaining dough with red food coloring.
Shape plain dough into one 3/4-inch ball and four 1/4-inch balls.
Place the red 1-inch ball on an ungreased cookie sheet; flatten until 1/2 inch thick.
Attach the plain 3/4-inch ball for head; flatten until 1/2 inch thick.
Shape and attach the remaining red 1/2-inch ball for a hat.
Repeat with remaining dough, placing cookies 2 inches apart.
Add chocolate pieces for eyes and buttons.
Bake
Bake for 12 to 15 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Carefully transfer to a wire rack; cool.
Decorate
Decorate cookies with Snow Frosting as desired.
Attach cinnamon candies with small dabs of frosting for noses.
Let stand until frosting is set.
Gradually beat in 1-1/3 cups of the powdered sugar until smooth.
Beat in 1 tablespoon of the milk.
Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency.
Tint frosting as desired with food coloring.
Store at room temperature for up to 3 days or freeze for up to 3 months.
If frozen, thaw before decorating as directed in Step 4.
2,000 calories a day is used for general nutrition advice.
