Ingredients and Equipment
Royal Icing, tinted to desired shades with food coloring
Printable cookie-cutter template
Plastic squeeze bottles, with wide and fine tips
Coarse sanding sugar
Santa Claus Cookies How-To
1. Using pale-pink icing in a squeeze bottle with a thin tip, outline and "flood" Santa's face and make a dot on each hand; use a toothpick to spread icing to fill his face and to spread the dots into hand shapes.
2. Using red icing in a squeeze bottle with a thin tip, outline and flood Santa's hat, jacket, and pants. While icing is wet, add nonpareil buttons.
3. Using brown icing in a squeeze bottle with a thin tip, add dots for boots, and use a toothpick to spread the dots into boot shapes. Let dry for 3 hours or more.
4. Using white icing in a squeeze bottle with a thin tip, outline and flood the trim on the hat, sleeves, jacket, and pants. Add a dot at the tip of the hat, and add a candy snowflake. Sprinkle coarse sanding sugar over the white; let it set for 10 minutes, and gently shake off excess.
5. Using white icing, pipe beard. Add a cinnamon candy nose. Sprinkle thin white sprinkles over beard. Let set for 10 minutes, then shake off excess. Pipe aqua eyes. Let dry completely, 8 hours or overnight.
(Cookies can be stored at room temperature for up to 1 week.)