Have fun with these cookies by modelling them after your favourite aunt, uncle or cousin.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
Ingredients
Method
Line 2 rimless baking sheets with parchment paper or grease; set aside.In large bowl, beat butter until light and fluffy; beat in sugar in 3 additions. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and salt, and stir into butter mixture in 3 additions.
Remove 3/4 cup (175 mL) of the dough and set aside for tinting hair and hats. Divide remaining dough in half; tint as desired to reflect multicultural faces. Shape each half into 8-inch (20 cm) log. Wrap each and refrigerate for 1 hour.
Tint 2 tbsp (25 mL) of the reserved dough to desired hair colour; force through garlic press or fine strainer to form hair. Divide remaining reserved dough in half. Tint each as desired; form into enough hats and earmuffs for about 60 faces. (Make-ahead: Cover and refrigerate logs and shapes for up to 24 hours.)
Slice logs into 1/4-inch (5 mm) thick rounds. Place, 1 inch (2.5 cm) apart, on prepared pans. Using straw or plain piping tip, cut out oval for mouth.
Place hair, hat or earmuffs on each, pressing lightly to secure. Press on candies for eyes.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 8 minutes. Let cool on pans on racks for 1 minute. Recut holes if necessary. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 20 mg
- Protein 1 g
- Calories 54.0
- Total fat 2 g
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 2.0
- Folate 5.0
- Vitamin A 2.0
