Prep: 30 min + chilling Bake: 10 min./batch + cooling
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 cups white candy coating disks
2 cups red, green or blue candy coating disks
2 cups sweetened shredded coconut
36 Sixlets or other candies
36 miniature marshmallows
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well.
Divide dough into thirds. Shape each into a ball, then flatten into a disk. Place in covered freezer container and freeze for 15 minutes or until easy to roll.
On a lightly floured surface, roll one portion of dough into a 10-in. circle. Cut into 12 wedges. Place wedges 2 in. apart on ungreased baking sheets.
Bake at 350° until edges are lightly browned, 10-13 minutes. Cool for 2 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
To decorate: Spoon colored candy coating over pointed end of cookies; add marshmallow to point for hat. Let stand until set. Spoon white candy coating over remaining portion of cookies and sprinkle with coconut. Place a Sixlet for the nose; let stand until set. Store in an airtight container.