Diamond Santa Cookies
- 1/3 cup shortening
- 1/3 cup butter or margarine
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- Dash salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 4 cups sifted powdered sugar
- 1 teaspoon vanilla
- 3 to 4 tablespoons milk
- Miniature semisweet chocolate pieces, small red
cinnamon candies, coconut, decorative candies
- In a large mixing bowl beat shortening and butter or margarine
with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar, baking powder, and salt. Beat until
combined. Beat in egg, 1 tablespoon milk, and 1 teaspoon
vanilla. Beat in as much of the flour as you can with the
mixer. Stir in remaining flour with a wooden spoon. Divide
dough in half. Cover and refrigerate about 3 hours or until
chilled dough is easy to handle.
- Roll half of the dough at a time 1/8 inch thick on a lightly
floured surface. Cut dough into diamond shapes (2-1/2 to
3-1/2 inches across); bend the top point of each diamond
to the side to make Santa's hat. (Or, use Santa cookie cutters.)
Place 1 inch apart on ungreased cookie sheets.
- Bake in a 375° F oven for 7 to 8 minutes or until
the bottoms are lightly browned. Cool on cookie sheets for
1 minute. Remove cookies to wire racks; cool completely.
- For icing, stir together the sifted powdered sugar, 1
teaspoon vanilla, and enough milk (about 3 to 4 tablespoons)
to make icing of drizzling consistency. Divide in half.
Tint one half with drops of red food coloring.
- Dip top third of each cookie into red-tinted powdered
sugar icing for Santa's hat; place cookies on a wire rack
and sprinkle a bit of coconut on edge of hat for fur trim
and at the tip for a pompom. Dip bottom third of each cookie
into white powdered sugar icing for Santa's beard, and return
cookies to wire rack; sprinkle beard with coconut and allow
icing to dry slightly. Place a cinnamon candy in center
for a nose and two miniature semisweet chocolate pieces
for eyes. Let dry completely.
Makes about 42 cookies
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