Santa Cookies

 

1/2

cup sugar

1/2

cup butter or margarine, softened

1/2

teaspoon vanilla

1

egg

1 1/2

cups Gold Medal® all-purpose flour

1/4

teaspoon baking soda

1/4

teaspoon salt

1/4

cup semisweet chocolate chips

1

tablespoon red cinnamon candies

1/2

cup fluffy white whipped ready-to-spread frosting (from 12-oz container)

1/4

cup flaked coconut or edible glitter

1

roll (0.75 oz) chewy fruit snack in 3-foot rolls (any red flavor)

• 1 Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
• 2 Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
• 3 Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
• 4 Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
• 5 Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat."