Ancestral Notes

My Family History blog

Geneabloggers Winter Cookbook- Chocolate Reindeer Cookies

These cookies are really easy to make and are very festive-looking.

Chocolate Reindeer Cookies

1 cup butter or margarine. softened

1 1/2 cups flour

1/3 cup cocoa

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

3 1/4 cups all-purpose flour

72 small unsalted pretzels

72 candy-coated milk chocolate pieces

36 small red gumdrops

In a large mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds. Add sugar, cocoa, cream of tartar, baking soda and salt.

Beat until combined, scraping sides of bowl occasionally.

Beat in eggs and vanilla until combined.

Beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour.

Divide into 6 equal portions. Wrap and chill for 3 hours or until dough is easy to handle.

On a lightly floured surface, roll each portion into a circle 6″ in diameter. Using a knife, cut each circle into 6 wedges and place 2″ apart on cookie sheet.

To make antlers, on each triangle lightly press a pretzel into upper corners. Cut off about 1″ of bottom point, and cut into two small triangles. Place small triangles, tip side up, over antlers and press the bottom part into dough to make ears.

Press red gumball into bottom edge for nose, and chocolate pieces for eyes.

Bake in 375F oven for 7 -9 minutes or until edges are firm. do not over-bake. Cool on cookie sheet for 1 minute. transfer to a wire rack to cool.

Makes 36 cookies.

The original recipe didn’t have the one step of cutting the bottom tip and making two ears and the pretzels fell off. With this modification, the pretzel antlers stay put and the reindeer looks more like a reindeer. I used melted white chocolate and mini-chips to make the eyes after the cookies were cooled when I made them.

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Filed under: Geneablogger's Winter Cookbook 2009, Special Events, , , ,

June 2019
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