1/2 cup firmly packed brown sugar
1/4 cup sugar
2 cups all-purpose flour
2 1/2 cups powdered sugar
2 to 3 tablespoons water
1 tablespoon light corn syrup
Miniature marshmallows, sliced
Red decorator sugar
Mini chocolate chips and/or mini candy-coated chocolate pieces
Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 30 minutes until firm or overnight.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch heart-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar, 2 tablespoons water, 1 tablespoon butter and corn syrup in bowl. Beat at low speed until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water, if necessary, for desired spreading consistency.
Frost pointed part of 1 cookie to make Santa’s hat. Place cut marshmallows onto frosting for hat trim; sprinkle hat with red sugar. Repeat with remaining cookies.
Frost curved portions of cookie. Sprinkle with coconut; press down lightly to make Santa’s beard. Use glaze to attach chocolate chips and/or chocolate pieces for eyes and nose.
- If dough is too cold and cracking when rolling, let soften at room temperature a few minutes before rolling.
- For ease of decorating, place decoration ingredients into individual bowls.