Directions

1. In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well. Add flour and mix well. Remove 1 cup dough; add red food coloring. Shape white dough into 12 balls, 3/4 in. each, and 48 balls, 1/4 in. each. Shape red dough into 12 balls, 1 in. each, and 60 balls, 1/2 in. each. Place the 1-in. red balls on two ungreased baking sheets for the body of 12 Santas; flatten to 1/2-in. thickness. Attach 3/4-in. white balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/4-in. white balls to ends of arms and legs for hands and feet. Shape remaining 1/2-in. red balls into hats (see the photo). Add chocolate chip eyes and buttons.
2. Bake at 325 degrees for 12-15 minutes or until set. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile).
3. For frosting, combine shortening and vanilla in a small mixing bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk. Fill a pastry bag with frosting. With a round decorator's tip, add a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Use a small star tip to pipe beard and pom-pom on hat.