Santa Pull-Apart Cookies

Method

1. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add flour, vanilla, orange rind and almond extract. Beat until the mixture just comes together.
2. Turn dough onto a lightly floured surface. Gently knead until smooth. Divide into 2 portions and shape into discs. Cover with plastic wrap and place in the fridge for 30 mins to chill.
3. Preheat oven to 180°C. Roll out the dough on a lightly floured surface until 3mm thick. Cut a 14cm-wide moustache shape, a 4cm x 14cm rectangle, a 14cm x 6.5cm triangle, two 4.5cm discs, two 6.5cm squares and twenty 4cm stars from the dough, rerolling excess. Place shapes on lined baking trays. Cool on the trays.
4. Meanwhile, to make the royal icing, whisk the egg whites and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition until smooth, adding more icing sugar if necessary to make a thick paste. Divide into 3 portions.
5. To make the face, tint 1 portion of icing pink with liquid food colouring. Place a little pink icing in a piping bag fitted with a 1mm plain nozzle. Pipe around edges of the squares and 1 disc. Add a little egg white and lemon juice to remaining pink icing. Spoon over the centre of the shapes and spread to the edges. Attach the M&M’s for eyes. Set.
6. To make the hat, tint 1 portion of icing red with liquid food colouring. Place a little red icing in a piping bag fitted with a 1mm plain nozzle. Pipe around edges of the triangle. Add a little extra egg white and lemon juice to remaining red icing. Spoon into centre of the triangle and spread to edges. Set.
7. To make the beard and hat trimmings, place a little of remaining portion of icing in a piping bag fitted with a 1mm plain nozzle. Pipe around edges of remaining biscuits. Add a little extra egg white and lemon juice to remaining white icing. Spoon over the shapes and spread to edges. Set. Pipe white icing over some of the white biscuits to decorate. Set.