Roly-Poly Santa Cookies

7 Ratings
  • 5 5
  • 4 0
  • 3 1
  • 2 0
  • 1 1
  • 7 Ratings

Each cookie is made of 11 tiny balls of dough. Press the balls of dough against each other as you flatten them, so they wont separate after baking.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
40 mins
bake:
12 mins
total:
52 mins
Servings:
12
Nutrition Info
Advertisement

Ingredients

Directions

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in any remaining flour. Remove 1 cup of the dough. Stir red paste food coloring into remaining dough to make desired color.

    Advertisement

  • Shape each Santa by making one 3/4-inch ball and four 1/4-inch balls from plain dough. From red dough, shape one 1-inch ball and five 1/2-inch balls. Flatten the 1-inch red ball on a parchment-lined cookie sheet until 1/2 inch thick. Attach plain 3/4-inch ball for head and flatten until 1/2 inch thick. Attach four 1/2-inch red balls for arms and legs. Shape remaining 1/2-inch red ball into a hat. Place plain 1/4-inch balls at ends of arms and legs for hands and feet. Add chocolate pieces for eyes and buttons.

  • Bake in a 325 degree F oven for 12 to 15 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet. Remove to wire racks and cool completely.

  • For frosting, in a small mixing bowl beat the shortening and 1/2 teaspoon vanilla with an electric mixer for 30 seconds. Gradually add 1-1/3 cups of the powdered sugar, mixing well. Add 1 tablespoon milk. Gradually beat in remaining 1 cup powdered sugar and enough milk (3 to 4 teaspoons) to make a frosting of piping consistency.

  • Spoon frosting into a decorating bag fitted with a medium star tip. Pipe mustache, beard, band on hat, and pompom. For nose, attach a cinnamon candy with a small dab of frosting. Makes 12 cookies.

Make-Ahead Tip:

  • Store cookies in airtight container at room temperature up to 3 days or store undecorated cookies in freezer up to 1 month. Thaw and decorate as above.

Trees

Prepare dough as directed in Step 1. Remove 1/2 cup of the dough. Tint the remaining dough with green paste food coloring. Preheat oven to 325°F. For each cookie, shape green dough into ten 1/2-inch balls. On a parchment-lined cookie sheet arrange balls in a tree shape with a row of four balls, topped with a row of three balls, a row of two balls, and one ball on top. Gently press balls into each other. Shape plain dough into a 3/4-inch ball and place it at the bottom for a tree trunk. Repeat with remaining dough, leaving 2 inches between cookies.Bake in 325°F oven for 10 to 12 minutes or until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes. Carefully transfer cookies to a wire rack; cool. For icing, in a medium bowl stir together 4 cups powdered sugar, 1 teaspoon vanilla, and enough milk (3 to 4 tablespoons) to make icing drizzling consistency. Drizzle icing back and forth over trees to resemble tinsel.

Stars

Prepare dough as directed in Step 1. Tint dough with yellow paste food coloring. Preheat oven to 325°F. For each cookie, shape one 3/4-inch ball of dough, five 1/2-inch balls of dough, five 1/4-inch balls of dough, and five 1/8-inch balls of dough. On a parchment-lined cookie sheet arrange balls in a star shape beginning with 3/4-inch ball of dough in the center. Arrange the remaining balls beginning with the 1/2-ball and ending with the 1/8-inch balls to form the 5 points of the star. Gently press balls into each other. Repeat with remaining dough, leaving 2 inches between cookies. Bake in 325°F oven for 10 to 12 minutes or until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes. Carefully transfer cookies to a wire rack; cool. Decorate with gold luster dust. Makes 15 cookies.

Snowmen

Prepare dough as directed in Step 1. Preheat oven to 325°F. For each cookie, shape dough into one 1-1/4-inch ball, one 1-inch ball, and one 3/4-inch ball. On a parchment-lined cookie sheet arrange balls in a snowman shape. Gently press balls into each other. Repeat with remaining dough, leaving 2 inches between cookies. Bake in 325°F oven for 10 to 12 minutes or until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes. Carefully transfer cookies to a wire rack; cool. Decorate snowmen as desired using miniature chocolate pieces, red fruit leather, orange jimmies, miniature chocolate sandwich cookies and layered chocolate candies. Makes 15 cookies.

Nutrition Facts

Per Serving:
418 calories; fat 25g; cholesterol 44mg; saturated fat 13g; carbohydrates 46g; insoluble fiber 1g; protein 3g; vitamin a 154.5RE; sodium 168mg; calcium 10.1mg; iron 1.1mg.
Advertisement
© Copyright 2022 Better Homes & Gardens. All rights reserved. Printed from https://www.bhg.com 05/25/2022