Santa Claus Cookie Pops
Dust a cutting board lightly with powdered sugar. Roll out the red, white, peach, and black (or dark) modeling chocolate to 1/16th of an inch thickness. Use the egg shaped cookie cutter to cut out peach colored modeling chocolate for each Santa face.
Either copy and size the templates shown at left before cutting them out of paper, or hand cut your own templates. Draw a hat that will fit over the top (the more pointed end) of the egg. Cut out the template and use it to cut hats out of the red modeling chocolate. Cut out the white beard and hat band template. Set over white modeling chocolate and cut your beard/hat bands. Cut out the area for Santa’s face to show through.
Use the small end of the #10 round pastry tip to cut two small circles for each of the Santa’s eyes out of black or dark modeling chocolate. To do this you’ll want to press the pastry tip, tip side down, into the modeling chocolate cutting a small circle, then turn it upside down and tap on counter and the circles will drop out the larger end of the tip. I usually cut a bunch of circles, before turning the tip upside down. Pinch the dark circles in between your finger and thumb to shape them into a tear drop for the eyes. Use the #12 tip to cut out one white circle for the ball on each of the Santa’s hats.
Pinch off pea sized pieces of peach modeling chocolate and shape them into an oval shaped noses. Pinch off smaller pieces of the white and roll them into tear drop shapes, then curl up the pointed ends to create Santa’s mustache.
Attach the shapes together using water to create each Santa. Lightly brush water over the top of the peach egg and press the hat onto it. Then brush the backside of the white beard/hat band and press it over the peach egg covering the bottom of the hat. Add a white ball to the end of the hat, attach two eyes, a nose and the mustache pieces.
Frost your egg shaped cookie pops with your favorite frosting and press one modeling chocolate Santa Claus onto each cookie. Store in an airtight container. Wrap in clear cellophane bags to give as gifts. They would look great arranged in a bouquet using a mug or basket filled with floral foam as a base.
Up next: Adorable little elves atop chocolate dipped caramel lollipops.