Chocolate Reindeer Cookies Food

CHOCOLATE REINDEER COOKIES

Steps:

• Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes., To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.), To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely., Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.

REINDEER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

SWEET AND SALTY CHOCOLATE REINDEER

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper or nonstick foil.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
• Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
• Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
• Refrigerate for at least 30 minutes, or until the chocolate is set.
• Enjoy!

REINDEER COOKIES

Steps:

• Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
• With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
• Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
• Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.

FROSTED REINDEER COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• In a large bowl, break up cookie dough, and work flour into dough until well blended.
• Shape dough into triangle-shaped log. (If dough is too soft, place in freezer for 30 minutes).
• With a thin sharp knife, cut dough into 32 (1/4 inch) triangular slices.
• Place 2 inches apart on ungreased cookie sheet.
• Bake 7-11 minutes or until set.
• Cool 1 minute on cookie sheet, the move from cookie sheet to cooling rack.
• Cool completely.
• Frost cookies with frosting.
• Place 2 pretzel twists at the top , near the corners for antlers.
• Lightly press 2 chocolate chips ino each cookie for eyes and 1 halved gum drop for the nose.
• Store inbetwwen sheets of waxed paper in an airtight container.

RUDOLPH REINDEER COOKIES

Steps:

• Cover rimmed baking sheet with waxed paper. Dip cookies, 1 at a time, in melted chocolate; shake gently to remove excess chocolate. Place on prepared baking sheet.
• Let stand 10 min. Meanwhile, press chocolate morsels into marshmallows for the reindeers' eyes.
• Decorate cookies with marshmallows and remaining ingredients to resemble photo. Refrigerate 1 hour.