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Butterball Santas
Courtesy of Wisconsin Milk Marketing Board
Servings: 12
Prep Time: 30 Min.
Cook Time: 12 Min.
What you need:
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+ 1 c. butter, at room temperature
+ 1/2 c. sugar
+ 1 Tbsp. milk
+ 1 tsp. vanilla extract
+ 2 1/4 c. all-purpose flour
+ 1/2 tsp. red paste food coloring*
+ 36 mini chocolate chips
+ 1 tube white decorator frosting

*You may use traditional red liquid food coloring, but it will take a larger amount to achieve the same vibrant color.
What to do:
1. Preheat oven to 325°. Using a mixer, beat butter until fluffy. Add sugar; beat until well combined. Beat in milk and vanilla extract. Beat in flour. If you are not using a heavy duty mixer, it will be necessary to beat in the last of the flour by hand. Remove one cup of dough and set aside.
2. Beat food coloring into remaining dough to make a bright red tone.
3. Form the plain and red doughs into 12 balls each. With red dough, separate each ball into one 1-in. ball and five 1/2-in. balls. With plain dough, separate each of the balls into one 3/4-in. ball and four 1/4-inch balls.
4. Shape the Santas: Slightly flatten the 1-inch red ball on an ungreased cookie sheet. This is Santa's "body". Place plain 3/4-in. ball on top of red ball for head; flatten slightly. Attach the four red 1/2-in. balls for arms and legs. Attach the last red ball as a cap on top of Santa's head. Reshape cap slightly to form a triangle. Attach the four 1/4-in. plain balls for Santa's hands and feet. Lightly press the balls against each other so they hold together. Add miniature chocolate chips to face for eyes and nose. Bake 12 to 15 min. or until lightly browned. Remove from oven and leave cookies on baking sheet for 2 min.. Remove to racks to cool.
5. Using star tip, squeeze the decorator frosting to form a mustache and beard on Santa's face. Also, form a ball at the tip of his cap and rim at the bottom of his hat.