Ingredients
750 g all-purpose flour
5 ml baking powder
2.5 ml salt
330 g granulated sugar
225 g butter, softened
2 eggs
7.5 ml vanilla extract
7.5 ml almond extract
PAM® Original No-Stick Cooking Spray
2 (198 g) pouches red decorating cookie icing
2 (198 g) pouches white decorating cookie icing
22 red candy-coated chocolate pieces
44 semisweet chocolate morsels
Reddi-wip® Original Dairy Whipped Topping
Directions
Step 1
Gather all the ingredients.
Step 2
In a medium bowl, combine flour, baking powder, and salt; set aside.
Step 3
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy. Add eggs, vanilla, and almond extracts; mix well. Gradually add the flour mixture, beating on low speed after each addition until well blended.
Step 4
Divide the dough into 3 portions and wrap each tightly in plastic wrap. Refrigerate the dough for 2 hours or until thoroughly chilled and firm enough to handle.
Step 5
Preheat the oven to 165°C. Spray baking sheets and a 5-inch Santa face cookie cutter with cooking spray; set aside.
Step 6
On a floured surface, roll out one portion of dough to 1/4-inch thickness with a floured rolling pin. Cut out cookies with the prepared cutter and transfer them onto the prepared baking sheets using a metal spatula, placing them 1-inch apart. Repeat with the remaining dough, spraying the cutter with additional cooking spray as needed.
Step 7
Bake in the preheated oven until the edges are golden brown, about 7 to 10 minutes. Cool the cookies on the baking sheets briefly before transferring them to a wire rack to cool completely.
Step 8
Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard, and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes.
Step 9
Top the beard with whipped cream just before serving. Serve and enjoy!