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  • Total Time

    Prep: 30 min + chilling Bake: 10 min./batch + cooling

  • Makes

    3 dozen

  • Ingredients

  • 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
  • Directions

  • 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.
  • Nutrition Facts

    1 cookie: 234 calories, 13g fat (10g saturated fat), 20mg cholesterol, 115mg sodium, 28g carbohydrate (21g sugars, 0 fiber), 1g protein.

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