Chocolate Reindeer Cookies Recipes

Steps:

• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray or line with cooking parchment paper. In a medium bowl, stir together flour, baking soda and salt; set aside. In small microwavable cup, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring after 30 seconds, until melted and smooth; set aside.
• In large bowl, beat butter and sugars with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating until combined. Add melted chocolate; beat until blended. Add flour mixture; beat until soft dough forms. Refrigerate dough 20 minutes.
• Shape dough into 64 (1-inch) and 32 (3/4-inch) balls. For each cookie, arrange 1 (3/4-inch) and 2 (1-inch) balls, edges touching, on ungreased cookie sheets, leaving 2 inches between cookies. Bake 9 to 10 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before decorating.
• Meanwhile, to make ears, cut caramels in half horizontally. Cut each half into quarters, making 64 thin squares. Using fingers, slightly press together opposite corners squares, forming leaf shapes (see photo); set aside.
• To make antlers, cut each licorice twist into 4 (1 3/4-inch) pieces. Cut 2 (1-inch) slits in each piece, creating 3 sections; cut off half of each outer section (see photo).
• To Make Reindeer: Pipe 4 small dollops chocolate icing onto smaller portion of cooled cookie; press on ears and antlers. For eyes, pipe white icing onto cookie in 2 small oval-shaped dollops; press 1 milk chocolate candy on each. For nose, pipe small dollop of chocolate icing onto cookie; press on 1 chocolate-covered caramel. Using red icing, pipe mouth onto cookie.

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.

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.

Steps:

• Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
• Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

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.

Steps:

• In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
• Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.

Steps:

• 1. Mix butter mixture well. Let sit, covered at room temp 1 hour for sugar to better dissolve. Add sifted, dry ingredients to mixer, beat just until you have a smooth, solid- colored dough. Divide in half. Wrap each half with plastic wrap & refrigerate one hour. Remove one of the halves and roll on floured surface to 1/4" thick. Have oven preheated to 350^. Here's the fun~ cut out with Gingerbread Man cutter. Bake on parchment or silpat. Chill about 10 minutes then place on middle of oven for 10-12 minutes. Refrigerate scraps to reroll. Cool on racks
• 2. To Decorate, turn upside down and voila! reindeer. Decorate with colored Royal Icing Have eye dots going in different directions. When icing is set, put on pretty plate to display adorably.

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into 1-inch balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• Frost the cookie with chocolate frosting.
• Place on the vanilla wafer for the reindeer snout.
• Stick the M&M nose on the wafer with a small dab of chocolate frosting.
• Place the pretzels on for the antlers.
• And then place the edible eyes on just above the wafer cookie.