REINDEER MASK COOKIES
With these playful cookies, everyone can join in the reindeer games.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 9 cookies
Number Of Ingredients 14
Steps:
- For the dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the egg and vanilla in a small bowl.
- Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top.
- Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4-inch thick and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- From 1 piece of rolled dough, cut out 8 cookies with a 2 1/2-inch cutter and 4 cookies with a 2 1/4-inch cutter. Make the masks by placing 2 of the larger cookies on the prepared baking sheet next to each other so they are barely touching. Place one of the wooden sticks in the middle of the cookies. Place one of the smaller cookies on top of the stick to secure the pieces together. Repeat with remaining cookies, placing each mask about 2 inches apart on the baking sheet. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire cooling rack, about 30 minutes.
- Meanwhile, for the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and the vanilla and whip with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water if needed). The white will be your muzzle, so it needs to be very stiff so that it holds a textured shape.
- Fit 3 pastry bags with a small tips - 2 with small round tips and 1 with a small closed star tip. Remove 1 cup of frosting and place in the piping bag with a small closed star tip.
- Put 1/4 cup of the remaining frosting into a small bowl. Add 12 drops of the dark brown food coloring and whisk until combined. This will be used to outline the cheeks and to draw the mouth, so it needs to be thick but not as stiff as the white. (The food coloring should be enough added liquid but add a drop of water if it is still too thick.)
- Add 7 to 9 drops of the light brown food coloring to the frosting still in the mixer. Add a few drops of water. Beat until combined and loose, adding more water if necessary. This will be the flood color for the cheeks, so it needs to be loose but not watery.
- Pipe a line of the dark brown icing around the outer edge of each cheek (the large cookies). This will be the rim that contains the light brown flood so make sure there are no gaps or holes. Repeat with remaining cookies. Once you have finished the edges of all the cookies, check to make sure the first cookie is dry. If not, wait 5 to 10 more minutes until the edges are dry. Then flood each of the cheeks with the light brown frosting. Allow the cookies to dry for 10 to 15 minutes before continuing to decorate (depending on how fast you are, this might be as long as it takes you to flood all the cookies). Once the cheeks are dry, fill the center circle with piped white swirls. Place a red gummy candy halve in the middle of each circle just above the center. Lastly, pipe a mouth onto your mask - starting at the candy nose, pipe a small line down that curves out into hooks in opposite directions. Repeat with remaining noses. Let the cookies dry completely before serving and wearing.
REINDEER FOOD
This snack mix is so addictive, it's known as 'Christmas Crack' among my circle of friends and family! You can choose a holiday mix of M&M's® to make these extra festive!
Provided by inkmistress
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Cover a large area of counter space with waxed paper and tape it down.
- Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
- Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 51.9 g, Cholesterol 8.2 mg, Fat 22.6 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 9.1 g, Sodium 598.1 mg, Sugar 28 g
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.
Nutrition Facts : Calories 208 calories, Carbohydrate 25.9 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 381.6 mg, Sugar 7.6 g
REINDEER POOP
A friend gave me this easy candy recipe, and now I make it every Christmas. The mixtures of different chocolates make for a great milk chocolate flavor. The best part is it's made in the slow cooker. Just put in your ingredients and let your cooker do the hard work. These little candies make a great gift-giving idea.
Provided by GlassArtist
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h25m
Yield 60
Number Of Ingredients 4
Steps:
- Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 13.6 g, Cholesterol 1.6 mg, Fat 12.8 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 129.3 mg, Sugar 10.2 g
REINDEER POOP COOKIES
Make and share this Reindeer Poop Cookies recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients.
- Drop by teaspoon full (or as large/small as you would like) onto wax paper and let harden. They will set up in about 30-60 minutes.
- These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.
- Yield will depend on how big you make the cookies.
Nutrition Facts : Calories 4132.7, Fat 177.7, SaturatedFat 77.3, Cholesterol 261.1, Sodium 1480.9, Carbohydrate 597.4, Fiber 33, Sugar 413.6, Protein 70
REINDEER POOP (MINT CHOCOLATE CHRISTMAS COOKIES)
Make and share this Reindeer Poop (Mint Chocolate Christmas Cookies) recipe from Food.com.
Provided by Chesska
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients and mix well. Roll into small balls and place on an ungreased cookie sheet. Bake at 350 for 10-12 minutes.
- Cream butter. Add remaining ingredients. Ice cooled cookies.
Nutrition Facts : Calories 157.9, Fat 8.8, SaturatedFat 5.4, Cholesterol 26.9, Sodium 91.8, Carbohydrate 19, Fiber 0.8, Sugar 10, Protein 1.8
REINDEER DROPPINGS
Make and share this Reindeer Droppings recipe from Food.com.
Provided by xpnsve
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Microwave chocolate and peanut until melted.
- Add cereal and peanuts.
- Mix.
- Place spoonfuls of mixture on wax paper and place in fridge.
Nutrition Facts : Calories 189.7, Fat 8.4, SaturatedFat 4.2, Cholesterol 2.6, Sodium 164.1, Carbohydrate 27, Fiber 0.6, Sugar 19.3, Protein 2.6
SANTA'S REINDEER POOP
This does not sound appetizing at all -- lol. These are no-bake cookies that are just the best. Put a dozen or more in cello bags wrapped with ribbon and these also go in the goodie baskets. They freeze wonderfully and can be eaten frozen as they do not freeze solid! Some even think they are better frozen! I double or triple this recipe when I make it. Makes 36 cookies in a single batch.
Provided by Dancer
Categories Dessert
Time 20m
Yield 36 PooPs.
Number Of Ingredients 7
Steps:
- Put all the dry ingredients in a large bowl, stir together well.
- In a large pot, bring the liquid to a boil.
- Then take off the stove and add 1 teaspoon of vanilla.
- Pour the liquid ingredients INTO the DRY ingredients and mix well until everything is wet.
- Use a teaspoon to spoon the cookies onto waxed paper.
- Let them cool and they will harden somewhat--that's it!
Nutrition Facts : Calories 133.8, Fat 4.6, SaturatedFat 2.7, Cholesterol 7.2, Sodium 27.3, Carbohydrate 21.7, Fiber 1.8, Sugar 12.3, Protein 2.6
REINDEER COOKIES
This is a recipe I found online last year. The kids in my Sunday School class really loved them. They are delicious, easy to make, fun and look fab on a Holiday Cookie Tray. Yield is an estimate.
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Cream together the butter, peanut butter and both sugars.
- Beat in the eggs, salt and vanilla.
- Stir in the baking soda and flour, mixing well.
- Roll into balls. Flatten the balls and shape into triangles. Place on Cookie sheets, 2 inches apart.
- Place pretzels into the 2 top triangle corners for antlers. Place a red candy at the bottom corner for the nose and two green ones on the cookie for eyes.
- Bake at 375*F for about 10 to 15 minutes.
Nutrition Facts : Calories 2882.2, Fat 129.3, SaturatedFat 60.5, Cholesterol 298.4, Sodium 3643, Carbohydrate 390.5, Fiber 13.9, Sugar 202.1, Protein 53.4
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