September 26, 2017
- FOR ICING
- Serving Size: 1 (101.7 g)
- Calories 486.9
- Total Fat - 24.7 g
- Saturated Fat - 11.5 g
- Cholesterol - 41 mg
- Sodium - 138.7 mg
- Total Carbohydrate - 65.2 g
- Dietary Fiber - 0.6 g
- Sugars - 47.3 g
- Protein - 2.7 g
- Calcium - 11.5 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 325 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar. Beat until combined, scraping bowl occasionally.
Beat in milk and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Remove 1 cup of the dough. Tint the remaining dough with red food coloring.
For each cookie, shape red dough into one 1-inch ball and five 1/2-inch balls.
Shape plain dough into one 3/4-inch ball and four 1/4-inch balls.
Place the red 1-inch ball on an ungreased cookie sheet; flatten until 1/2 inch thick. Attach the plain 3/4-inch ball for head; flatten until 1/2 inch thick. Attach four of the red 1/2-inch balls for arms and legs; attach the plain 1/4-inch balls for hands and feet. Shape and attach the remaining red 1/2-inch ball for a hat.
Repeat with remaining dough, placing cookies 2 inches apart. Add chocolate pieces for eyes and buttons.
Bake for 12 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Carefully transfer to a wire rack; cool.
Icing: In a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 1-1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk. Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency.
Use frosting for beards and trip on hats. Attach cinnamon candies with small dabs of frosting for noses. Let stand until frosting is set.
Tips & Variations
No special items needed.