Directions (continued)

• disk. Wrap in plastic wrap and chill in the freezer for 15 minutes
• or until easy to handle.
• For Santas: On a lightly floured surface, roll one portion of dough
• into a 10-in. circle. Turn a pie plate upside down over circle and
• cut around the edge with a knife; reserve scraps. Cut into eight
• wedges.
• Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of
• each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball)
• under the upper part of fold.
• For elves: Roll another portion of dough into a 10-in. circle. Cut in
• half; cut one-half into four wedges and the other half into eight
• wedges. Repeat forming Santas with the large wedges. Transfer small
• wedges to a baking sheet; fold tips down, forming hats.
• Roll the remaining portion of dough into a 10-in. circle. Cut into 16
• wedges. Transfer to baking sheets; fold tips down.
• Bake at 350° for 10-13 minutes or until edges are lightly
• browned. Cool for 2 minutes. Remove from pans to wire racks to cool
• completely.
• To decorate: In a large bowl, combine the confectioners' sugar,
• meringue powder and cream of tartar; add water. Beat on low speed
• just until combined. Beat on high for 4-5 minutes or until stiff
• peaks form.
• Tint icing with colors of your choice. (Keep unused icing covered at
• all times with a damp cloth. If necessary, beat again on high speed
• to restore texture.) Working with one cookie at a time, decorate
• with icing, attach a marshmallow to the tip of hat and finish with
• sprinkles and dragees as desired. Let stand until set. Store in an
• airtight container. Yield: 3 dozen.