DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add milk and vanilla; mix well. Add flour and mix well. Remove 2 cups dough; add red food coloring. Shape white dough into 12 balls, 3/4 in. each, and 48 balls, 1/4 in. each. Shape red dough into 12 balls, 1 in. each, and 60 balls, 1/2 in. each.
    Place the 1-in. red balls on two ungreased baking sheets for the body of 12 Santas; flatten to 1/2-in. thickness. Attach 3/4-in. white balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/4-in. white balls to ends of arms and legs for hands and feet. Shape remaining 1/2-in. red balls into hats (see the photo). Add chocolate chip eyes and buttons.
    Bake at 325° for 12-15 minutes or until set. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile).
    For frosting, combine shortening and vanilla in a small mixing bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk.
    Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert round pastry tip #3. Fill bag with frosting. Pipe a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Use star pastry tip #16 to pipe beard and pom-pom on hat. Yield: 1 dozen. Editor's Note: Remaining dough may be shaped into balls and baked.