Santa Cookie Bites
- Level: Easy
- Yield: 2 dozen cookie bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 541
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 87
- Dietary Fiber
- 2
- Sugar
- 68
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 217
- Total: 1 hr
- Active: 20 min
Ingredients
One 1-pound log refrigerated sugar cookie dough
2 tablespoons all-purpose flour
Red food coloring, as needed
24 small to medium strawberries
3 cups prepared vanilla frosting (from about two 16-ounce tubs)
24 mini red candy-coated chocolates, such as mini M&Ms
1 string black licorice (12 to 14 inches long), cut into 48 pieces
Directions
Special equipment:
a 24-cup mini muffin pan; 24 red mini cupcake liners; a large pastry bag fitted with a large star tip- Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with 24 red cupcake liners.
- Put the cookie dough in a large bowl and sprinkle with the flour. Knead in enough food coloring to make the dough a vibrant red. Roll into 24 balls and place 1 in each of the liners. Make a depression in the middle of each with your thumb.
- Bake until the bites are puffed and the dough is cooked through, about 20 minutes. If the depressions in the dough have risen, let cool for a minute or two, then press again with your thumb. Cool in the pan on a cooling rack.
- Meanwhile, cut the tops from the strawberries in a straight line, so they will sit flush on top of the cookies. Put the frosting in a large pastry bag fitted with a large star tip.
- Pipe and fill each cookie bite depression with frosting and pipe a circle around the perimeter of the cookie bite. Starting from the bottom, pipe 2 or 3 lines of frosting up to make a Santa beard. Put a red candy in the center of each beard for Santa’s nose and 2 pieces of licorice above for his eyes. Top the frosting with a strawberry and pipe a small ball of frosting on top of the hat. Serve immediately.