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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