Everywhere we went on our trip through Copenhagen, these sprightly, festive folks greeted us. Baking up our simple cookie version helps make our warm memories even cozier. —James Schend, Pleasant Prairie, Wisconsin
Total TimePrep: 30 min + chilling Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1-1/2 cups white candy coating disks
- 2 cups red, green or blue candy coating disks
- 2 cups sweetened shredded coconut
- 36 Sixlets or other candies
- 36 miniature marshmallows
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
- Divide dough into thirds. Shape each into a ball, then flatten into a disk. Place in covered freezer container and freeze for 15 minutes or until easy to roll.
- On a lightly floured surface, roll one portion of dough into a 10-in. circle. Cut into 12 wedges. Place wedges 2 in. apart on ungreased baking sheets.
- Bake at 350° until edges are lightly browned, 10-13 minutes. Cool for 2 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
- To decorate: Spoon colored candy coating over pointed end of cookies; add marshmallow to point for hat. Let stand until set. Spoon white candy coating over remaining portion of cookies and sprinkle with coconut. Place a Sixlet for the nose; let stand until set. Store in an airtight container.
Nutrition Facts1 cookie: 234 calories, 13g fat (10g saturated fat), 20mg cholesterol, 115mg sodium, 28g carbohydrate (21g sugars, 0 fiber), 1g protein.
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