Add the flour and mix until all the flour is incorporated.
Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly. Roll out dough to a 1/4 inch thickness.
I take a quarter of the dough and place it between 2 large sheets of cling film.
Use a round cookie cutters (around 4.8cm Diameter) to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 180°C. Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack & repeat the process until all the dough is cooked.
Mix the powdered sugar and milk until no longer lumpy.
Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can’t be spread, but not too thin that it flows over the sides of the cookie).
Separate the white icing into two different bowls and add the red food colour in one of the bowls.
Take the white icing and draw on a long horizontal squiggle 1/3 of the way down from the top of the cookie for the brim of Santa’s hat.
Then, to the right of that, a little bit lower, make a circular squiggle as the hat’s pom pom.
Use more white icing to make a beard, covering about half of the cookie.
Take the red icing and fill in the top portion of the cookie above the squiggles to complete Santa’s hat.
Draw an oval with the red icing in the center of the top edge of the beard for the nose.
Using black icing pen dot on eyes in the unfrosted region between the beard and the hat brim, then draw on a mouth on the beard below the nose.
Finally with the red icing make a circle next to each eye for cheeks.