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Roly-Poly Santas

1 cup butter, softened
1/2 cup sugar
1 tablespoon milk
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Red paste food coloring
Miniature chocolate chips
FROSTING:
1/2 cup shortening
1/2 teaspoon vanilla extract
2-1/3 cups confectioners' sugar, divided
2 tablespoons milk, divided

In a large mixing bowl, cream butter and sugar until light and fluffy.

Printed from tasteofhome.com Oct 13, 2008

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Roly-Poly Santas cont.

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.

Printed from tasteofhome.com Oct 13, 2008

Roly-Poly Santas

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.
Editor's Note: Remaining dough may be shaped into balls and
baked.

Yield: 1 dozen.