Fat Santas Recipes

Steps:

• For the frosting: In a medium bowl, using an electric hand mixer, beat the mascarpone and vanilla until smooth. Gradually beat in the powdered sugar until the mixture is thick and smooth. Using a spatula, transfer the frosting to a piping bag fitted with a small star piping tip.
• For the Santas: Using a paring knife, cut off the leaf-end of each strawberry to make a flat surface. Cut a 1/2- to 3/4-inch piece from the pointed end of each strawberry and reserve as the hats.
• Place the strawberries, wide-side down, on a work surface. Pipe a 3/4-inch-high swirl of frosting on each strawberry. Place the hats on top and pipe a small ball of frosting on top of the hats. Press two chocolate chips, pointed-sides inward, into the swirl of frosting to make eyes.

Steps:

• Preheat the oven to 325°F In a large 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 milk and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Remove 1 cup of dough. Stir in red paste food coloring into remaining dough to make desired "santa" red color.
• Shape each Santa by making one 3/4 inch ball and four 1/4 inch balls from the plain dough. From red dough shape onbe 1 inch ball and 5 1/2 inch balls. Flatten the 1 inch red ball on an ungreased cookie sheet until 1/2 inch thick. Attach four 1/4 red balls for arms and legs. Shape remaining 1/2 inch red ball into hat shape. Place plain 1/4 inch balls at the ends of arms and legs for hands and feet. Add chocolate pieces for eyes and buttons on torso.
• Bake in preheated oven for 12-15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to wire rack; cool completely.
• Spoon Snow Frosting into a decorating bag fitted with a medium star tip. Pipe mustache, beard, and a hat band. For nose, attach a cinnamon candy with a small dab of frosting. Allow frosting to dry.
• To store: Place in layers separated by wax paper in an air tight container; cover. Store at room temperature up to 3 days or freeze undecorated up to 3 months. Thaw cookies and then decorate.