Reindeer Peanut Butter Cookie Pops Food

RUDOLPH PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350.
• Break pretzels into pieces to use as antlers.
• Cream together peanut butter, butter, sugar and brown sugar until smooth.
• Add egg and vanilla and beat until smooth.
• Whisk together flour, baking soda and salt in a separate bowl.
• Slowly add dry ingredients to the creamed mixture, beating until incorporated.
• Roll into 1/2-3/4" balls and place on cookie sheet several inches apart.
• Sprinkle with sugar and gently make an indentation slightly off the center of each cookie.
• Bake 12-14 minutes.
• Place an M&M in the indentation of each cookie.
• Insert 2 mini chocolate chips (pointy side down) above the M&M to be the eyes.
• Insert 2 pretzel pieces to resemble antlers. If the antlers won't stick, place some chocolate chips in a sandwich bag and microwave 30 seconds and knead until soft. Clip the very tip of the corner and pipe onto cookie to act as glue.

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.

PEANUT BUTTER REINDEER COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat peanut butter, butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour and baking powder.
• For each cookie, shape 1-inch ball of dough into triangle shape about 1 1/2 inches long. On ungreased cookie sheet, place 2 pretzel twists about 1 inch apart to look like antlers; press top of dough triangle gently into pretzels. Repeat with remaining dough and pretzels.
• Bake 5 to 10 minutes or until edges just begin to brown. Immediately press 2 chocolate chips for eyes and 1 cinnamon candy for nose onto each cookie. Let stand 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

SKIPPY® PEANUT BUTTER REINDEER POPS

Steps:

• Graham Cracker Sandwiches: Flatten about 1 1/2 inches on one end of your paper straws. Break chocolate graham crackers in half along perforation. Press an oval cookie cutter on top of graham cracker and cut. Reserve crumbs for later use. Cut 16 ovals. Spread about 1 teaspoon of SKIPPY® Creamy Peanut Butter on each graham cracker oval. Set flattened end of a straw on one cracker. Add another cracker, peanut butter-side down, on top. Repeat. Antlers: Heat light cocoa candy melts in a small bowl in microwave on high for 20-second increments, stirring after each, until melted. Pour into a small zip-top bag or squeeze bottle and pipe antlers onto a parchment-lined baking sheet. I just drew a slightly curved line, then added a few lines coming out of either side, kind of like a stick tree drawing. Be sure to draw some curving in the opposite way. Pop them in the freezer for about 3 minutes until they harden. Chocolate Peanut Butter Fudge Coating: Pour white and light cocoa confectionery coating wafers in a microwave-safe bowl and heat on high for 25-second increments, stirring after each, until melted. Stir in the 1/4 cup peanut butter. Dip a graham cracker sandwich into the fudge coating, then remove it and set it on a parchment-paper-lined baking sheet. After about 30-45 seconds, carefully lift it up (hold onto paper and lift up) and move to a clean spot on parchment paper. This will remove any excess fudge coating. I found this method easier than holding the lollipop upside down over the bowl waiting for the excess candy coating to drip off, as I usually do, because the peanut butter doesn't hold the sandwich together if it's held upside down for too long. As soon as you move the pop, insert two antlers into top of the sandwich, add a jelly bean nose and two candy eyes. After you've made two or three reindeer, pop them in the freezer for 5-10 minutes until the candy coating hardens. Continue to make more reindeer pops. Recipe adapted for Hormel Foods® and used with permission from Hungry Happenings

REINDEER PEANUT BUTTER COOKIE POPS

Steps:

• In large bowl, beat granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
• Wrap dough in plastic wrap, leaving ends open. Roll dough into log, about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.
• Heat oven to 375°F. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzels into top of each cookie slice for antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
• Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture is smooth. Dip half of each candy-coated chocolate into chocolate, using tweezers to hold candy. Let dry on waxed paper. Attach chocolate-dipped and cinnamon candies to cookies using melted chocolate mixture (reheat if necessary) for eyes and nose of reindeers. Store in airtight container.

PEANUT BUTTER REINDEER

Steps:

• Heat oven to 350°F.
• Beat margarine, peanut butter, sugars, and egg thoroughly.
• Mix all dry ingredients (except pretzels and M&Ms) together and blend into margarine mixture.
• Roll dough into 24 large balls approximately 1 and 1/4" in diameter, and 24 smaller balls approximately 1" (a little less) in diameter.
• Position one small ball under one large ball on a cookie sheet, then lightly press down and together to form shape of reindeer.
• Press 2 pretzels into the top ball for antlers; add candy pieces for nose and eyes.
• Bake for 10-12 minutes.
• Remove and let cool.
• Ideas: Red nose for Rudolph, brown for everyone else, and arrange in front of toy sled for edible centerpiece on kids' table.