Roly-Poly Santa Cookies

By jjadin

What is cuter than mini Santas? Enjoy these super adorable Roly-Poly Santa Cookies at your next cookie exchange party.

Ingredients

• DOUGH
• 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
• ICING
• 1/2 cup shortening
• 1/2 teaspoon vanilla extract
• 2 1/3 cups confectioners sugar, divided
• 2 tablespoons milk, divided

Details

Servings 12

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla; mix well. Add flour and mix well.

Remove 1 3/4 cups dough; tint red.

Shape white dough into 12 balls, 3/4 inch each, and 60 balls, 1/4 inch each.

Shape red dough into 12 balls, 1 inch each, and 60 balls, 1/2 inch each.

Place the 1-inch red balls on two ungreased baking sheets for the body of 12 Santas; flatten to 1/2-inch thickness.

Attach 3/4-inch white balls for heads; flatten to 1/2-inch thickness. Attach four 1/2-inch 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-inch red balls into hats. Attach remaining 1/4-inch white balls to tips of hats. Place inverted chocolate chips for eyes and buttons.

Bake at 325 degrees Fahrenheit for 12 to 15 minutes or until set. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile).

For icing, combine shortening and vanilla in a small bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk.

Pipe a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Pipe swirls of icing on tip of hat and for beard. Sprinkle nonpareils and sugar pearls over icing on hat and beard.

Place a red-hot candy for mouth. Spread melted chocolate for boots. Let stand until set.