SANTA FACE COOKIES RECIPES

Steps:

• In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed until creamy. Stir in flour, oats and baking powder. Gather dough into ball. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 350°F. On well-floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
• Turn cookies so pointed ends are up. Using desired tip, pipe frosting on upper 1/3 of cookie. Place 1 marshmallow half at tip of each cookie for hat; sprinkle with red sugar. Using small dots of frosting, attach 2 blue candies on each cookie for eyes. Pipe small frosting mustache below eyes; place red candy in center for mouth. Pipe frosting on lower 1/3 of each cookie for beard. Store in single layer, loosely covered.

Steps:

• In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
• Heat oven to 350°F. Cut dough into 34 (1/4-inch) slices. On ungreased cookie sheets, place slices 3 inches apart.
• Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
• In small bowl, beat powdered sugar, butter and enough milk until smooth and spreadable. In small bowl, place half of frosting. Add red food color; stir until blended.
• Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.