Christmas Countdown - December 7
Break out the aprons, we're making our annual batch of
REINDEER COOKIES!!
These are fun, cute, adorable looking cookies and the kiddies LOVE them. They are a little time consuming, and the recipe makes a lot...great for freezing and always having ready to bring on a visit, to a bake sale, when friends come over, or when you just gotta eat them.
You can make the dough ahead of time, perhaps after bedtime, then assemble the cookies the next day (the fun part) and then the little ones can help.
Before I go any further, I will give credit where it is due. Blogless Snack Mommy passed this gem of a recipe (more like an event) to me a about 3 years ago. Thanx chickie!!
1/2 c butter, softened
1/2 c shortening
1 c sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 c unsweetened cocoa powder
Miniature pretzel twists
Halved red candied cherries or red candy-coated M&M
Miniature candy-coated milk chocolate pieces (mini M&M are best)
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
1. Knead cocoa powder into Basic Dough until combined. Divide dough in half. If necessary, cover and chill dough 1 to 2 hours until easy to handle. (You can leave overnight, then take it out 2-3 hours before you want to make them).
2. Preheat oven to 350F. Shape each half of dough into an 8-inch square. Cut each square into sixteen 2-inch squares. Halve each square diagonally to make 64 triangles.
3. Place triangles 2 inches apart on an ungreased cookie sheet. For each reindeer, place two pretzel twists under a long edge of each triangle for the antlers. Place a cherry or candy coated peanut for nose in the point opposite the pretzels. Add miniature chocolate pieces for eyes. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool Makes 64.
TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store and room temperature for up to 3 days or freeze for up to 3 months.
The only picture I have is B&W but they will likely end up looking something like this:
These are fun, cute, adorable looking cookies and the kiddies LOVE them. They are a little time consuming, and the recipe makes a lot...great for freezing and always having ready to bring on a visit, to a bake sale, when friends come over, or when you just gotta eat them.
You can make the dough ahead of time, perhaps after bedtime, then assemble the cookies the next day (the fun part) and then the little ones can help.
Before I go any further, I will give credit where it is due. Blogless Snack Mommy passed this gem of a recipe (more like an event) to me a about 3 years ago. Thanx chickie!!
1/2 c butter, softened
1/2 c shortening
1 c sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 c unsweetened cocoa powder
Miniature pretzel twists
Halved red candied cherries or red candy-coated M&M
Miniature candy-coated milk chocolate pieces (mini M&M are best)
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
1. Knead cocoa powder into Basic Dough until combined. Divide dough in half. If necessary, cover and chill dough 1 to 2 hours until easy to handle. (You can leave overnight, then take it out 2-3 hours before you want to make them).
2. Preheat oven to 350F. Shape each half of dough into an 8-inch square. Cut each square into sixteen 2-inch squares. Halve each square diagonally to make 64 triangles.
3. Place triangles 2 inches apart on an ungreased cookie sheet. For each reindeer, place two pretzel twists under a long edge of each triangle for the antlers. Place a cherry or candy coated peanut for nose in the point opposite the pretzels. Add miniature chocolate pieces for eyes. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool Makes 64.
TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store and room temperature for up to 3 days or freeze for up to 3 months.
The only picture I have is B&W but they will likely end up looking something like this:
How can you NOT wanna make these irresistible treats? I may confess to them looking better than they taste, but it truly doesn't matter. Post a pic of what they look like!
posted by nancy at 12:26 AM
4 Comments:
I can't get with pretzels and cookies. But...chocolate covered pretzels maybe?
I know someone who likes reindee-eeeee-eeeeer.
They're cute - I bet they'd be great made from gingerbread (where my weakness lies).
writing my list
checking it twice
off to the store
to get wants needed for these yummy, yummy treats
thanks!
Oh that is too cute, my kids will love making these. A good project for that week off of school.
Post a Comment
<< Home