EASY REINDEER COOKIE BARS
These soft and sweet reindeer treats are cut out to be the cutest cookies on your tray! Easy enough that anyone can get in on the baking and decorating fun, and so delicious that there'll never be leftovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 27
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
- In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
- Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
- For each reindeer: Press 2 halved pretzels on top corners of cookie triangle for antlers, 2 candy eyeballs in center for eyes, 1 brown candy on tip of triangle for nose (use photo as guide). Repeat with remaining cookie triangles. Store covered in airtight container in single layer.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie Bar, Sodium 140 mg, Sugar 16 g, TransFat 0 g
EASY REINDEER COOKIES
One year my son Eric wanted to buy everyone in his class a present. I suggested we bake them a treat instead. We made these festive cookies using a cookie mix, pretzels, chocolate chips and Red Hots. -Gretchen Vandenberghe, Toledo, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; securely wrap roll in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. , Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers. , Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.
Nutrition Facts : Calories 129 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 134mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
EASY REINDEER COOKIES
Raise a herd of Rudolphs in 15 minutes with a mere five ingredients!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place cookies on tray or flat surface. Break pretzel twists in half to form antlers. Place small amount of white decorating icing on bottom edge of each pretzel; attach 2 pieces at top of each cookie to form reindeer antlers.
- Using black decorating gel, make 2 small dots to form eyes on each cookie.
- Cut off top 1/3 of each red candy; attach with small amount of icing to form nose on each cookie.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 19 g, TransFat 0 g
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
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- In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- With hands, shape cookie dough into 8-inch log. Shape into triangle-shaped log. Place in freezer 45 minutes or in refrigerator 1 to 2 hours until firm.
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- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
- In large bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms. Spread dough in bottom of pan. Bake 19 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
- Remove bars from pan by lifting foil; peel foil away. Spread frosting over top. Cut into 27 triangles as follows: Using sharp knife, cut into 3 horizontal rows. Cut each row into 9 triangles so each triangle has about a 2-inch wide base, cleaning knife with paper towel after each cut to keep frosting clean of crumbs. (See diagram below.) Set aside end pieces for snacking.
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