Recipes and Cooking Roly-Poly Santas 5.0 (1) 1 Review A favorite of ours during the holidays, these Santa cookies are simply adorable. Press the balls of dough against each other as you flatten them, so they wont separate after baking. 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 September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 12 mins Cool Time: 2 mins Total Time: 50 mins Yield: 12 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup sugar 1 tablespoon milk 1 teaspoon vanilla 2 ¼ cup all-purpose flour Red paste food coloring Miniature semisweet chocolate pieces 1 recipe Snow Frosting Red cinnamon candies Snow Frosting ½ cup shortening ½ teaspoon vanilla 2 ⅓ cup powdered sugar 1 tablespoon milk Paste food coloring Directions Preheat oven to 325 degrees F. 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 bowl occasionally. Beat in milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Remove 1 cup of the dough. Tint the remaining dough with red food coloring. For each cookie, shape red dough into one 1-inch ball and five 1/2-inch balls. Shape plain dough into one 3/4-inch ball and four 1/4-inch balls. Place the red 1-inch ball on an ungreased cookie sheet; flatten until 1/2 inch thick. Attach the plain 3/4-inch ball for head; flatten until 1/2 inch thick. Attach four of the red 1/2-inch balls for arms and legs; attach the plain 1/4-inch balls for hands and feet. Shape and attach the remaining red 1/2-inch ball for a hat. Repeat with remaining dough, placing cookies 2 inches apart. Add chocolate pieces for eyes and buttons. Bake for 12 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Carefully transfer to a wire rack; cool. Decorate cookies with Snow Frosting as desired. Attach cinnamon candies with small dabs of frosting for noses. Let stand until frosting is set. Snow Frosting In a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 1-1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk. Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency. Tint frosting as desired with food coloring. Kritsada Panichgul To Store: Place cookies (do not decorate if freezing) in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. If frozen, thaw and decorate as directed in Step 4. Rate it Print Nutrition Facts (per serving) 431 Calories 24g Fat 52g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 431 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 60% Cholesterol 41mg 14% Sodium 138mg 6% Total Carbohydrate 52g 19% Total Sugars 32g Protein 3g Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 39mg 1% Fatty acids, total trans 1g Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *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.