Roly-Poly Santas Cookie Recipe
Christmas Recipes
 Razzle Dazzle Recipes

 

Roly-Poly Santas Cookie  

1 C. butter (no substitute), softened
1/2 C. sugar
1 T. milk
1 t. vanilla extract
2 1/4 C. all-purpose flour
Red paste food coloring
Miniature chocolate chips

Frosting:
1/2 C. shortening
1/2 t. vanilla extract
2 1/3 C. confectioners' sugar, divided
2 T. milk, divided

In a mixing bowl, cream the butter and sugar. Add the milk and vanilla; mix well. Add the flour and mix well. Remove 1 cup dough; add red food coloring. Shape white dough into 12 balls, 3/4 inch each, and 48 balls, 1/4 inch each. Shape red dough into 12 balls, 1 inch each, and 60 balls, 1/2 inch each.

Place the 1-inch red balls on two ungreased baking sheets for the body of 12 Santas; flatten to 1/2-inch thick. Attach 3/4-inch white balls for the heads; flatten to 1/2-inch thick. Attach 4 (1/2-inch) red balls to each Santa for arms and legs. Attach 1/4-inch white balls to the ends of the arms and legs for hands and feet.

Shape the remaining 1/2-inch red balls into hats. Add chocolate-chip eyes and buttons.

Bake at 325 F. for 12 to 15 minutes or until set. Cool for 10 minutes; carefully remove from pans to wire racks (the cookies will be fragile).

For the frosting, combine the shortening and vanilla in a small mixing bowl; mix well. Gradually add 1 1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add the remaining sugar and milk. Fill a pastry bag with the frosting. With a round decorator's tip, add a band of icing on the hat, cuffs at the hands and feet, and down the front and at the bottom of the jacket. Use a small star tip to pipe the beard and pompom on the hat.

Yield: 1 dozen.

          

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