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Recipe Summary

prep:
1 hr
total:
5 hrs 30 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; fat 13g; cholesterol 22mg; saturated fat 9g; carbohydrates 40g; mono fat 1g; sugars 29g; protein 3g; vitamin a 182.5IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 23.2mcg; sodium 75mg; potassium 24mg; calcium 27mg; iron 0.7mg.
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