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Santa Cutouts - Basic Cookie Dough

Kids will love to eat these decorated Santa cutout cookies during the holidays. You may want to enlist their help in the decorating as well.

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  • Makes: 6 servings
  • Yields: 40 cutouts
  • Bake: 7 mins to 8 mins 375°F

Santa Cutouts - Basic Cookie Dough

Ingredients

Directions

  1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat till combined. Beat in egg, milk, and vanilla. Beat in as much of the flour you can with the mixer. Stir in remaining flour with a wooden spoon. Cover dough and refrigerate about 3 hours or till easy to handle.
  2. Roll dough on a lightly floured surface till 1/8 inch thick. Cut as desired. Place shapes 1 inch apart on an ungreased cookie sheet.
  3. Bake in a 375 degree F oven for 7 to 8 minutes or till the bottoms are lightly browned. Cool 1 minute on cookie sheet. Transfer cookies to wire racks and cool completely. Frost with Powdered Sugar Icing.

From the Test Kitchen

Diamond Santas:

Cut Santa Cutouts dough into diamonds with a 2-1/2 to 3-1/2 inch cookie cutter. To make Santas hat, bend the top point of each diamond to the side. Bake and cool as directed. Prepare Powdered Sugar Icing. Divide icing in half; place each half in a small bowl. Stir red paste food coloring into one half.

For hat, dip the top of each cookie almost halfway into red icing. Place cookies on a wire rack; sprinkle coconut on edge of hat for fur trim and at the tip for pom-pom. Let icing set. For beard, dip bottom of each cookie almost halfway into plain icing. Sprinkle beard with coconut. With small dabs of frosting, attach a cinnamon candy in center for a nose and two miniature semisweet chocolate pieces for eyes. Makes 40.

Powdered Sugar Icing

Ingredients

Directions

  1. Combine powdered sugar, vanilla, and enough milk to make of drizzling consistency. Color as desired with paste food coloring.
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