You and your children will
have a 'ball' rolling out the dough to form these whimsical,
jolly little Santa cookies!
Butterball
Santas
- 1 cup butter, at room
temperature
1/2 cup granulated sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon red paste food coloring*
36 miniature chocolate chips
1 tube purchases white decorator frosting
- Preheat oven to 325°F (160°C).
Using a mixer, beat butter until fluffy. Add sugar; beat until
well combined. Beat in milk and vanilla extract. Beat in flour.
If you are not using a heavy duty mixer, it will be necessary
to beat in the last of the flour by hand. Remove one cup of dough
and set aside.
- Beat food coloring into remaining dough
to make a bright red tone.
- Form the plain and red doughs into 12
balls each. With red dough, separate each ball into one 1-inch
ball and five 1/2-inch balls. With plain dough, separate each
of the balls into one 3/4-inch ball and four 1/4-inch balls.
- Shape the Santas: Slightly flatten the
1-inch red ball on an ungreased cookie sheet. This is Santa's
"body". Place plain 3/4-inch ball on top of red ball
for head; flatten slightly. Attach the four red 1/2-inch balls
for arms and legs. Attach the last red ball as a cap on top of
Santa's head. Reshape cap slightly to form a triangle. Attach
the four 1/4-inch plain balls for Santa's hands and feet. Lightly
press the balls against each other so they hold together. Add
miniature chocolate chips to face for eyes and nose.
- Bake 12 to 15 minutes or until lightly
browned. Remove from oven and leave cookies on baking sheet for
2 minutes. Remove to racks to cool.
- Using star tip, squeeze the decorator
frosting to form a mustache and beard on Santa's face. Also,
form a ball at the tip of his cap and rim at the bottom of his
hat.
Makes about 2 to 2 1/2
dozen.
*You may use traditional
red liquid food coloring, but it will take a larger amount to
achieve the same vibrant color.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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