Festive Kringle Cookies with Creamy Beards & Candy Cane Caps

1. Whisk the Western Family flour, Western Family baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl beat the Western Family butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and Western Family cinnamon and clove. Beat on high speed until combined, about 1 minute.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft and sticky for rolling, add more flour.
4. Divide the dough into two balls, wrap in cling wrap, and refrigerate for at least 1-2 hours and up to 2 days.
5. Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
6. Remove the dough from the refrigerator and let it warm up for 10-15 minutes. Roll the dough out into ¼ inch thick rectangles.
7. Using a Santa head cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all of it is used. Repeat with 2nd piece of dough.
8. Arrange cookies on baking sheets 2 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
9. While the cookies are baking, make the cream cheese icing by mixing the butter, cream cheese, and sugar with a hand mixer on high until smooth.
10. For the candy cane cap, place the candy canes in a zip lock bag and smash them into tiny pieces with a large spoon or rolling pin.
11. Decorate the cooled cookies with the cookie icing and cream cheese icing. Feel free to tint the icing with food coloring and sprinkle the candy cane pieces onto the cap! I prefer to pipe the cream cheese icing beard but you don’t have to.

Enjoy the cookies right away or wait until the icing sets to serve them. The cookies will stay soft for about 5 days when covered tightly.