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Santa Bellies

Ingredients

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For decoration:

Directions

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  • Add the flour, baking powder, and salt to the Basic Recipe dough. Chill for 1 hour.

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  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

  • Shape the chilled dough into 1 1/4-inch balls. Roll dough balls in red decorating sugar.

  • Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Use the flat bottom of a glass to flatten the dough to 2 1/4-inch circles. Bake 9 to 11 minutes or until edges are lightly golden brown. Transfer to a wire rack to cool completely.

  • Place the chocolate frosting in a zip-top bag. Snip a small corner from the edge, and pipe a line of the chocolate frosting on the lower third of the cookie as the belt. Add a marshmallow half as the buckle. Pipe a few dots of chocolate frosting and attach the candies as buttons.

Nutrition Facts (Santa Bellies)

116 calories; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 93 mg sodium. 23 mg potassium; 18 g carbohydrates; 0 g fiber; 10 g sugar; 1 g protein; 0 g trans fatty acid; 130 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 1 mg iron;

Basic Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine the flour, baking soda, and salt.

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  • In a separate large bowl beat the butter and sugars with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually add the flour mixture, beating until just combined.

  • Divide the dough in half, and proceed with a cookie recipe. (Each recipe uses half of the Basic Recipe.) To save the dough for later use, shape each half into a disc, wrap in plastic, and freeze for up to a month.

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