My mom taught me how to make these tender, buttery Santa cookies and hang them on the tree. Her tradition has lasted 40 years and counting.
—ANN BUSH COLORADO CITY, CO
PREP: 45 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
FROSTING
3/4 cup unsalted butter, softened
6 tablespoons 2% milk
2 1/4 teaspoons vanilla extract
1/4 teaspoon salt
6 3/4 cups confectioners’ sugar
Optional decorations: red colored sugar, miniature semisweet chocolate chips and Red Hots
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets.
4. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.
5. For frosting, in a large bowl, beat butter until creamy. Beat in milk, vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Pipe onto cookies and decorate as desired.