Easy Santa Cookies

Decorated in 3-D with frostings and coconut whiskers, these santas are edible art! ...MORE + LESS -

1 pkg Pillsbury* Refrigerated Sugar Cookies

2 cups (500 mL) icing sugar

2 tbsp (30 mL) butter or margarine, softened

2 to 3 tbsp (30 to 45 mL) milk

2 to 3 drops red food colour

48 semisweet chocolate chips

24 red cinnamon candies

1/2 cup (125 mL) coconut

24 miniature marshmallows

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1

Heat oven to 350°F. Cut well-chilled dough into 24 (1/4 inch/6mm) slices. On ungreased cookie sheets, place slices 3 inches (7.5 cm) apart.
2

Bake 7 to 11 minutes or until edges are light golden brown (watch closely). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3

In small bowl, beat icing sugar, butter and enough milk until smooth and spreadable. In small bowl, place half of frosting. Add red food colour; stir until blended.
4

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.