Ingredient Checklist


Instructions Checklist
  • Line 4 cookie sheets with parchment paper; set aside.

  • in a medium bowl combine the flour and salt.

  • In a medium bowl beat the butter, cream cheese and sugar using an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and food coloring. Gradually add the flour and beat until just blended.

  • Divide the dough in half. Shape each half into a 10-inch log (about 2 1/2 inches around) on a sheet of wax paper. Wrap up, twisting the ends, and refrigerate until firm, about 4 hours.

  • Preheat oven to 350°F. Working with 1 log of dough at a time, cut crosswise into 1/4-inch thick slices.

  • Arrange the slices on the prepared cookie sheets, about 2 inches apart. Bake until just beginning to brown, 11 to 13 minutes. Transfer to a wire rack and cool completely.

  • Cut the mini marshmallows in half crosswise with clean scissors. Melt the red candy melts in a medium bowl in the microwave until smooth, about 45 seconds. Dip the top third of a cookie in the melted candy to coat to make Santa's hat. Use a spatulato remove any excess candy. Return cookie to the lined pan. Add a row of marshmallows along the candy edge and one at the top of the cookie. Repeat with the remaining cookies. Refrigerate until set, about 5 minutes.

  • Place 1 cup of the white candy melts in a small bowl; set aside. Melt the remaining white candy melts in a medium bowl in the microwave until smooth. Holding a cookie in the center, dip the remaining cookie edge in candy to create a 1/2 to 1-inch band, which will be Santa's beard. Remove any excess. Repeat with the remaining cookies.

  • Melt the 1 cup white candy melts in the small bowl in the microwave, stopping and stirring every few seconds until smooth. Transfer to a freezer weight zip-top bag. Snip a small (1/8-inch) corner from the bag. Pipe 2 dots of candy melt on the cookie where the eyes belong and top with the chocolate candies. Repeat with the remaining cookies.

  • Snip a larger (1/4-inch) corner from the bag and pipe Santa's mustache. While candy melt is still wet add a chocolate candy for his nose. Refrigerate cookies until set, about 5 minutes.

Nutrition Facts

284 calories; 13 g total fat; 9 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 22 mg cholesterol; 75 mg sodium. 24 mg potassium; 40 g carbohydrates; 0 g fiber; 29 g sugar; 3 g protein; 0 g trans fatty acid; 183 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 27 mg calcium; 1 mg iron;