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1
Combine all cookie ingredients except flour in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add flour; beat at low speed until well mixed.
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4
Divide dough in half.
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5
Shape each half into a ball; flatten slightly.
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6
Wrap each in plastic food wrap; refrigerate at least 30 minutes until firm or overnight.
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7
Heat oven to 350F.
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8
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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9
Cut with 3-inch heart-shaped cookie cutter.
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10
Place 1 inch apart onto ungreased cookie sheets.
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11
Bake 7-9 minutes or until edges are very lightly browned.
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12
Cool 1 minute on cookie sheet; remove to cooling rack.
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13
Cool completely.
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14
Combine powdered sugar, 2 tablespoons water, 1 tablespoon butter and corn syrup in bowl.
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15
Beat at low speed until powdered sugar is moistened.
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16
Beat at medium speed until smooth, adding additional water, if necessary, for desired spreading consistency.
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17
Frost pointed part of 1 cookie to make Santas hat.
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18
Place cut marshmallows onto frosting for hat trim; sprinkle hat with red sugar.
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19
Repeat with remaining cookies.
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20
Frost curved portions of cookie.
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21
Sprinkle with coconut; press down lightly to make Santas beard.
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22
Use glaze to attach chocolate chips and/or chocolate pieces for eyes and nose.
