Taste of Home
Santa and Elf Christmas Cookies
TOTAL TIME: Prep: 4-1/2 hours + chilling Bake: 10 min./batch + standing
YIELD: 3 dozen.
The kids will be jumping for joy when you bring out a cookie plate filled with Santas and his helper elves. These whimsical treats will be a hit with adults, too. The butter cookies are easy to shape and a delight to decorate. —Taste of Home Test Kitchen
Ingredients
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1 cup butter, softened
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1-1/2 cups confectioners' sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cream of tartar
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ROYAL ICING:
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1 package (2 pounds) confectioners' sugar
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8 teaspoons meringue powder
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1/2 teaspoon cream of tartar
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1 cup water
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Food coloring of your choice
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36 miniature marshmallows
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Assorted sprinkles and pearl dragees
Directions
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1.
In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
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2.
Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle.
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3.
For Santas: On a lightly floured surface, roll 1 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 8 wedges.
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4.
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.
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5.
For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats.
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6.
Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down.
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7.
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.
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8.
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.
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9.
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.
Nutrition Facts
1 cookie: 201 calories, 5g fat (3g saturated fat), 19mg cholesterol, 84mg sodium, 37g carbohydrate (30g sugars, 0 fiber), 1g protein.
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