Recipes and Cooking Diamond-Shape Santa Sugar Cookies By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 7 mins Total Time: 35 mins Servings: 36 Yield: 36 to 48 cookies Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ¾ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup all-purpose flour 1 recipe Powdered Sugar Icing 1 recipe Egg Paint red food coloring black food coloring white jimmies Powdered Sugar Icing 1 ½ cup powdered sugar ¼ teaspoon vanilla or almond extract 3 teaspoon milk Egg Paint 1 egg yolk 2 drops water Paste food coloring Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 3-1/2- to 4-1/2-inch diamond-shape cookie cutter, cut out dough. Using a new, dry artist's paintbrush, create a hat by brushing half of each cutout with red-tinted Egg Paint, making stripes by alternating light and heavy strokes. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool. To decorate: Using a decorating bag fitted with a medium round tip, pipe a strip for each hatband and dots for each beard with frosting-consistency white Powdered Sugar Icing. Sprinkle hatbands with white jimmies. Using a small round tip, pipe eyelashes with black-tinted piping-consistency Powdered Sugar Icing. Use frosting to attach red candy for nose and white candy on hat tip. Powdered Sugar Icing In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency. Egg Paint In a small bowl stir together egg yolk and water. Stir in paste food coloring to make a paint of desired color. Brush paint on cookies before baking so the egg mixture cooks fully. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 74 Calories 4g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 74 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 49mg 2% Total Carbohydrate 10g 4% Total Sugars 4g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 11mg 0% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.