Santa Graham Crackers Recipes

Steps:

• Take icing and divide into 2/3 and 1/3. You will add a couple of drops to the larger portion of icing. You want it to be flesh colored. Then for the smaller bowl of icing you will want to add enough red food coloring to be a nice red color for the hat.
• You will take the graham crackers to be into 2 crackers so they are square (not retangle). You will ice with the light colored leaving a corner for the red.
• Then add the mini marshmallows for the beard, and one for the top of his hat. Add the red hots for the eyes, and use the spice drops for the nose I cut them in half). These are great!

Steps:

• Line cookie sheet with waxed paper. In small bowl, stir 1/4 teaspoon red food color into 1/4 cup of the frosting; blend well. In separate bowl, stir 1 small amount red food color into remaining 1 cup frosting; blend well.
• For each cookie, frost 1 inch of one corner of cracker with dark red frosting for Santa's hat. Place 1 marshmallow piece in corner for pom-pom.
• Frost remainder of cracker with pink frosting. Place marshmallow pieces on pink frosting around 2 sides for beard. Add gumdrop for nose and cinnamon candies for eyes. Place on waxed paper-lined cookie sheet.

Steps:

• Sleigh bottom #1: Coat 1 side of a graham cracker cookie completely with white royal icing. Place 2 candy canes on top, keeping the hooks pointing upward, holding them in place for a few seconds to let set. Sprinkle coconut over the whole cracker and candy canes and set aside to let dry.
• Sleigh bottom #2: Coat 1 side of another graham cracker completely with red royal icing and set aside to dry.
• Presents: Pipe ribbons with white royal icing on fruit candies. Set aside to let dry.
• Santa's seat: Take 2 sugar wafer bars (attached) and completely wrap with a fruit roll-up. Take another pair of wafers and do the same. Place seam side down to keep from them unfolding. Set aside.
• To assemble: Pipe a thin line of white royal icing over the length of the candy canes that are attached to sleigh bottom #1. Place sleigh bottom #2 (red graham cracker) on top of candy canes (red side up)and hold for a few seconds to let set. Make a seat out of the fruit rollup covered sugar wafers by making an "L" shape on top of red cracker. Use 1 as the seat and the other as the back of the seat.
• On 1 side of the seat stack a few candy gifts and on the other side, place the chocolate Santa. Spread out 1 fruit rollup and place a few gifts in the middle and make a pouch, tying the ends of the rollup together with a twizzler, like a beggar's purse. Place gift pouch behind Santa's seat.

Steps:

• Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
• Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
• Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
• Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
• Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.