SANTA SUGAR COOKIE CUTOUTS
Preheat Oven to 350°
INGREDIENTS:
*1 Cup (2 Sticks) Unsalted Butter*
*1 Cup Granulated Sugar
*1 Large Egg, Lightly Beaten
*1 tsp Pure Vanilla Extract
*1/2 tsp Almond Extract, Optional
*3 Cups All-Purpose Flour
*1/2 tsp Baking Powder
*1/4 tsp Salt
*1-2 Tbls Cornstarch
ROYAL ICING:
*3 Cups Powdered Sugar
*2-3 Tbls Meringue Powder
*4-5 Tbls Water, for Consistency
*Red Gel Food Coloring
DECORATION:
*Red Sanding Sugar
*White Sanding Sugar
*Pink and Black Nonpareil (for Cheeks and Eyes)
*Mini M&Ms (Santa’s nose)
*Piping Bags and Small Round Piping Tips
DIRECTIONS:
1) In a Large Mixing Bowl, Cream Softened Butter and Sugar Together Until Light and Fluffy, about 2-3 Minutes.
2) Add the Egg, Vanilla Extract, Almond Extract and Mix Until Well Combined.
3) In a Separate Mixing Bowl, Whisk Together the Flour, Baking Powder, and Salt.
4) Gradually Add Dry Ingredients to the Butter Mixture, Mixing Until a Dough Forms. Avoid OVERMIXING.
5) Divide Dough in Half, Wrap in Plastic Wrap and Refrigerate for a Minimum 1 Hour.
6) Line Baking Sheets with Wax or Parchment Paper. Roll Out the Chilled Dough on a Lightly Floured Surface to about 1/4″ Thickness.
7) Use a Santa Face or Round Cookie Cutter to Cut Out Shapes and Place Them on the Prepared Baking Sheets, about 1″ apart.
Bake for 8-10 Minutes or Until the Edges are Just Lightly Golden,DO NOT OVERBAKE! Cool Completely on a Wire Rack Before Decorating.
9) In a Mixing Bowl, Combine Powdered Sugar, Meringue Powder, and Water with an Electric Mixer on Low Speed Until the Icing Reaches a Smooth, Pipeable Consistency.
10) Separate the Icing into Two Portions. Tint One Portion with Red Gel Food Coloring for Santa’s Hat.
Transfer the White and Red Icing to Piping Bags Fitted with the Small Round Tips.
11) Using the Red Icing, Outline and Fill the Top Section of Each Cookie for Santa’s Hat. Immediately Sprinkle Red Sanding Sugar Over the Wet Icing to Cover the Hat Completely. Shake off any Excess and Let it Set.
12) Use the White Icing to Outline and Fill the Bottom Half of the Cookie for Santa’s Beard and the Trim of the Hat.
13) While the Icing is Still Wet, Sprinkle White Sanding Sugar on the Beard and Hat Trim. Let it Set.
Leave a Small Section Between the Beard and Hat Un-iced for Santa’s Face.
14).Once the Icing Has Set, Use a Small Dot of White Icing to the Attach Pink Nonpareil for Cheeks, Black Nonpareil for Eyes and a Red Candy or Mini M&M for Santa’s Nose.
NOTES:
If Desired, Use a Small amount of Red Icing to Pipe a Smile Below the Nose. Let the Cookies Sit Until the Icing is Completely Dry.
