GINGERBREAD REINDEER
These cookies turn gingerbread on its head -- literally. Flipping gingerbread men upside down provides the perfect shape to decorate the cookies to look like reindeer. Leave some out for Santa and his reindeer and they will most certainly be impressed.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 18 gingerbread reindeer
Number Of Ingredients 17
Steps:
- Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
- Beat the granulated sugar and butter with an electric mixer in a large bowl starting on low speed and increasing to medium, scraping down the sides of the bowl as needed, until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then beat in the egg (the mixture will look curdled). Reduce the speed to low and beat in the flour mixture a little at a time until the mixture comes together. Then increase the speed to medium and beat until well incorporated and a sticky dough forms. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured surface to a thickness of 1/8 inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out cookies as close together as possible. Pull away the extra dough around each shape and use a small spatula to transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather together the scraps, leaving behind the excess flour, knead a few times to form a smooth dough again and reroll in the same way. (If there are any pieces of stuck dough on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.)
- Bake the cookies in the center of the oven racks, rotating them from top to bottom and front to back halfway through, until slightly firm to the touch but not brown, about 12 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool. Repeat the process with the remaining dough.
- Meanwhile, make the royal icing for decorating. Combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on low until the icing thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the icing sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth it out.)
- Spoon about 1/3 cup of icing into each of 3 separate bowls (cover any remaining icing with plastic wrap and reserve in case you need more). Leave 1 bowl white. Dye the second bowl black and the third light brown. Thin out the light brown icing with 1 teaspoon water. Transfer the icing to separate resealable plastic bags. Snip a very tiny hole in the corner of the white and black icing bags, and snip a larger hole in the corner of the light brown icing bag.
- Place each cookie right side up in front of you. With the black icing, pipe an outline around the head of each cookie, around the arms and across the chest with a bowed line. Turn the gingerbread man upside down so it is standing on its head; now you can see the shape of the reindeer's head. Pipe black antlers coming out of the top of the head, over the gingerbread man's legs and feet.
- Using the loose light brown icing, flood each reindeer's head, using a toothpick to nudge the icing into any tight spots. Place a red cinnamon candy in the center of each face for the nose. Dry until set, 40 minutes to 1 hour.
- Once the brown base has dried, pipe on the rest of the face. Pipe 2 white dots above the nose for the whites of the eyes, and 2 white dots on the underside of the ears for downy fur. Use the black icing to pipe a smiling mouth and eyebrows. Once the white icing has slightly dried, pipe in black pupils. Give your reindeer some personality! Let the icing dry until hardened, 1 hour or ideally overnight.
- The cookies can be stored in an airtight container for up to 3 days, but are best eaten fresh.
MAGIC REINDEER FOOD
Oats are a Reindeer's favorite food, cinnamon is their favorite smell and sugar crystals reflect the light from Rudolph's nose so Santa can find your house. A magical recipe for kids to make on Christmas eve in preparation of Santa's visit, and it wont harm any small animals that might take a bite.
Provided by Recipe Baroness
Categories Low Cholesterol
Time 5m
Yield 9 reindeer
Number Of Ingredients 4
Steps:
- Combine all ingredients in a resealable plastic bag.
- seal the bag and shake until well- combined.
- when its dark on Christmas eve, sprinkle the magic food on your front lawn to help Santa and his reindeer find your house.
- Makes just enough for all of Santa's reindeer!
Nutrition Facts : Calories 78.2, Fat 0.6, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 17.3, Fiber 1, Sugar 11.2, Protein 1.4
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
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 SNACK MIX
This is a great updated twist on the traditional 'Nuts and Bolts' cereal snack mix.
Provided by Jennifer Dery
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl. Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan.
- Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 32.1 g, Cholesterol 14.5 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 10 g, Sodium 559.9 mg, Sugar 1.1 g
REINDEER FOOD
Let the kids create a snack for Rudolf and his hard-working reindeer team. This crunchy granola also makes a delicious breakfast on Christmas morning
Provided by Miriam Nice
Categories Snack, Treat
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 140C/120C fan/gas 1. Put all the ingredients (except the apricots, sultanas and sweets) in a large bowl. Stir everything well, then spread out onto two baking trays in an even layer. Put the tray in the oven for 40 mins.
- Leave the granola to cool on the tray, then break it up into small chunks and stir in the sultanas and apricots.
- Put the granola in a jar ready for breakfast. To make it suitable for magic reindeer, put a few spoonfuls into a small paper bag and mix in some sweets.
- Tie with string or a ribbon and add a fun label for Father Christmas to find.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 31 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein
EASY REINDEER FOOD
Make and share this Easy Reindeer Food recipe from Food.com.
Provided by nofancyname
Categories Toddler Friendly
Time 7m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Melt the white chocolate - you could use the microwave but I find it smoother and less likely to burn by creating my own double boiler. Simply take a small pot, fill with 2 inches of water and bring to a boil. Take a small stainless steel mixing bowl and place on top of that small pot (the bottom should not touch the water). Place chocolate in the stainless bowl and stir regularly until totally melted.
- Pour cereal and peanuts into a large mixing bowl. Pour the melted chocolate on top and mix well with a spatula or large spoon. Mix very well to distribute chocolate evenly.
- Spread the coated mixture onto wax paper to dry/harden. It will take about 2 hours or more to totally dry. I tend to make mine at night and let cool overnight or else you will be tempted to eat it before its 'ready'! When its 'ready', it will be clumped together in large chunks that you will need to break apart into bite sized pieces - or leave in semi large chunks and let people break off what they want to eat.
Nutrition Facts : Calories 349.2, Fat 17.9, SaturatedFat 5, Cholesterol 3.6, Sodium 309.5, Carbohydrate 42.5, Fiber 3.4, Sugar 22.6, Protein 8.6
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