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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; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 18mg; sodium 93mg; potassium 23mg; carbohydrates 18g; fiberg; sugar 10g; protein 1g; trans fatty acidg; vitamin a 130IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 13mg; iron 1mg.

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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