Jolly Santas Recipes

Steps:

• Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
• Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Pipe onto cookies and decorate as desired.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each)., To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies., To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.,

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add milk and vanilla; mix well. Add flour and mix well. Remove 1-2/3 cups dough; tint red. Shape white dough into 12 balls, 3/4 in. each, 48 balls, 1/2 in. each. and 12 balls, 1/4 in. each. Shape red dough into 12 balls, 1-1/4 in. each, and 60 balls, 1/2 in. each., Place the 1-1/4 in. red balls on two ungreased baking sheets for the body of 12 Santas. Attach 3/4-in. white balls for heads. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/2 in. white balls to ends of arms and legs for hands and feet; lightly press together. , Shape remaining 1/2-in. red balls into hats. Attach 1/4-in. white balls to tips of hats. Place inverted chocolate chips or sprinkles for eyes., Bake until set, 12-15 minutes. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile)., For icing, combine shortening and vanilla in a small bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk., Pipe a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Pipe swirls of icing on tip of hat and for beard. Sprinkle nonpareils and sugar pearls over icing on hat and beard. Place a Red Hot candy for nose.