Fat Santas - butter

Method

• Preheat the oven to 325F In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar; beat until combined, scraping sides of bowl occasionally.
• Beat in milk and vanilla.
• Beat in as much of the flour as you can.
• Stir in remaining flour.
• Remove 1 cup of dough.
• Stir in red paste food coloring into remaining dough to make desired "santa" red color.
• Shape each Santa by making one 3/4 inch ball and four 1/4 inch balls from the plain dough.
• From red dough shape onbe 1 inch ball and 5 1/2 inch balls.
• Flatten the 1 inch red ball on an ungreased cookie sheet until 1/2 inch thick.
• Attach four 1/4 red balls for arms and legs.
• Shape remaining 1/2 inch red ball into hat shape.
• Place plain 1/4 inch balls at the ends of arms and legs for hands and feet.
• Add chocolate pieces for eyes and buttons on torso.
• Bake in preheated oven for 12-15 minutes or until edges are lightly browned.
• Cool on cookie sheet for 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Spoon Snow Frosting into a decorating bag fitted with a medium star tip.
• Pipe mustache, beard, and a hat band.
• For nose, attach a cinnamon candy with a small dab of frosting.
• Allow frosting to dry.
• To store: Place in layers separated by wax paper in an air tight container; cover.
• Store at room temperature up to 3 days or freeze undecorated up to 3 months.
• Thaw cookies and then decorate.