Step 1: preheat oven to 165c; line two oven trays with parchment paper.
Step 2: Beat butter, egg, and sugar in a small bowl with an electric mixer or kitchen aid until combined, stir in sifted flour, in two batches. wrap dough in plastic wrap, refrigerate for 20 to 30 minutes.
Step 3: Roll dough between sheets of parchment paper until 1/4-inch thick, refrigerate for 30 minutes.
Step 4: using the Santa cookies template, cut out six Santa shapes from dough, re-rolling scraps as necessary. place shapes about 1 inch apart on trays.
Step 5: Make royal icing. Half-fill a pastry bag fitted with a small round tip with Royal icing. using a picture as a guide, pipe icing in an unbroken line to outline the white parts of the hat and pom-pom, stand until icing had dried.
Step 6: Spread a thin layer of the icing over one cookie for the press some of the coconut onto icing before it dries, repeat with remaining cookies.
Step 7: Stir enough of the remaining lemon juice into the icing to make it the consistency of thickened cream. Carefully spoon or pipe icing inside the outlines of the hat for white fur and pom-pom; stand several hours or until icing is dry.
Step 8: color the remaining icing red, pipe or spoon onto hats; let stand until dry. Use writing gel to make noses on the cookies.
My passion is to bring good taste to my visitors each and every day!
Daily, I think and create inspirational, delicious and amazing desserts.
I live in Vancouver, British Columbia, Canada, with my lovely Family have friends in the same field located all over the world, we discous our creations and enhance them by learning from each other.