Sliced ​​Santa Claus Cookies

Ingredients:

Cookie

• 2 and 1/4 cups of premium flour, plus extra for working with the dough
• 0.5 tsp baking powder
• 1/4 teaspoon coarse salt
• 165 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• Black gel food coloring
• Red gel food coloring
• Special equipment: small pastry bag with a small round tip #4

Royal icing

• 1 cup powdered sugar
• 2 tsp dry egg white
• 1/4 cup white sprinkles

Preparation:

1. Cookie dough:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat on medium speed, scraping down the sides of the bowl, until light and fluffy, about 2 minutes. Add the vanilla extract and 1 egg and beat until smooth. Add the flour mixture and mix on low speed until combined. Scrape down the sides of the bowl and continue mixing for another 30 seconds.
2. Transfer 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon of black food coloring and stir. Cover with plastic wrap and refrigerate for 30 minutes.
3. Add about 0.5 teaspoon of red food coloring to the remaining dough in the mixer bowl. Mix on medium speed until evenly colored, about 1 minute, scraping down the sides of the bowl as needed. Cover with plastic wrap and refrigerate for 30 minutes.
4. Place the red dough on a lightly floured clean work surface and shape it into a log 18 cm long and 5 cm wide. Wrap in plastic wrap and return to the refrigerator for 15 minutes. Place the black dough on a lightly floured clean work surface and roll or flatten it into an 20 x 5 cm rectangle, 0.5 cm thick. Wrap in plastic wrap and refrigerate for 15 minutes.
5. In a small bowl, whisk the remaining egg with 1 tablespoon water to coat the dough.
6. Remove both doughs from the refrigerator. Cut the red log in half lengthwise. Lightly brush the flat side of one half with beaten egg. Place the black dough on it to help it stick. Lightly brush the flat end of the other red half with beaten egg and place it on top of the black dough. If the dough softens and becomes difficult to work with, simply refrigerate it for 10 minutes.
7. Wrap the log in plastic wrap and gently roll it back and forth to round it. Refrigerate the log for 1 hour.
8. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
9. Cut a 0.5 cm thick slice from each end of the log to reveal a smooth, flat Santa. Cut the log into 24 equal slices, each approximately 0.5 cm thick. Be sure to clean the knife after each cut to ensure neat slices and prevent the colors from mixing. If the log becomes soft and difficult to work with, simply refrigerate it for 10 minutes.
10. Evenly distribute 12 dough circles on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheets halfway through baking, 14-17 minutes. Let cool completely on the baking sheets.
11. Royal icing:
    
    In the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar, dry egg white, and 1 tablespoon of water. Beat on high speed for 1 minute, scraping down the sides of the bowl as needed. If the icing is too thick, add an additional 1 teaspoon of water and beat until smooth.
12. Transfer the icing to a small pastry bag fitted with a small round tip #4. Pipe a white collar onto the top half of the cookie. Sprinkle with white sprinkles. Pipe buttons onto the red coat and black belt. Pipe a square buckle in the center of the black belt.