Nutcracker Soldiers Cookies

Add flour, cornstarch, salt, and powdered sugar into the bowl of stand mixer fitted with the paddle attachment. Mix on low speed just until all combined. Add the cubed butter while the mixer is still going on low speed; mix until the ingredients resemble cornmeal.

Add the egg and vanilla; mix until dough is cohesive and starts forming a ball. Transfer the dough onto kitchen plastic, form a flat disc, wrap and refrigerate for 20-30 minutes. Once the dough has chilled, take it out of the fridge and let sit at room temperature for 5-10 minutes, then roll to 1/4" thickness and cut into 1"x3" strips.

Preheat oven to 320° F. Bake on the middle rack for 12-15 minutes until cookie edges are set. Once baked, cool to room temperature. Separate the melted white chocolate into 3 small bowls, leave one white, color the other with red and green food coloring gels.

Dip half of some cookies into the red chocolate and some into green. Set on parchment paper-lined baking sheet or cutting board for easier transporting. Pipe lines with white chocolate, adhere the mustache with a bit of melted chocolate (or pipe the mustache with dark or milk chocolate). Place the cookies into the freezer for 5-10 minutes to set. Remove from freezer and dip the other side of the cookie into melted milk or dark chocolate. Adhere shredded coconut to the sides with a bit of melted white chocolate. Place into the freezer for 5-10 minutes to set, then package, serve, or enjoy!