CHOCOLATE REINDEER COOKIES
Add a touch of whimsy to your holiday spread with these chocolaty treats. They're perfect for getting little ones involved. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE SPRITZ REINDEER COOKIES
Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 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
CHOCOLATE SPRITZ (COOKIE PRESS)
Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.
Provided by Christy
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 25m
Yield 84
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
- Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g
CHOCOLATE SPRITZ COOKIES
These chocolate spritz cookies are buttery cookies piped into decorative designs, then baked to perfection and topped with chocolate and sprinkles. A classic and beautiful holiday cookie that's a welcome addition to any gathering!
Provided by Sara Welch
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper or nonstick baking mats.
- Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
- Add the egg, vanilla, flour, cocoa powder and salt. Beat on low speed until just combined.
- Fill the cookie press with dough and press cookies onto the prepared sheet pans.
- Bake each pan for 5-7 minutes or until just set. Cool for 5 minutes then transfer to a wire rack. Cool completely.
- After all cookies have cooled, place the dark and white candy melts into two bowls. Microwave one bowl at a time in 30 second increments until melted, stir until smooth.
- Dip the cookies halfway into the chocolate and decorate with sprinkles. If the dipping chocolate starts to harden, microwave for a few seconds to re-melt.
- Let dry completely, then serve, or store in an airtight container for up to 3 days.
Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 47 mg, Sugar 2 g, ServingSize 1 serving
COOKIE REINDEER RECIPE BY TASTY
Here's what you need: pretzel twists, chocolate-filled oval-shaped cookies, white frosting, candy eyes, red chocolate-covered candies
Provided by Walmart
Categories Desserts
Yield 15 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
- Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
- Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy "nose" on each cookie.
- Refrigerate the cookies for 5-10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 0 grams, Protein 0 grams, Sugar 42 grams
MAIDA HEATTER'S CHOCOLATE SPRITZ COOKIES
Heatter describes these cookies as "rich, tender, fragile, and delicate." This is a recipe for your cookie press. It is more intensely chocolate than most. Use the leftover egg whites to make meringue cookies (also called forgotten cookies). Using the search will turn up the recipe.
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
- Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
- In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
- Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
- NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.
Nutrition Facts : Calories 643.5, Fat 40.6, SaturatedFat 24.8, Cholesterol 175.7, Sodium 109.2, Carbohydrate 66.5, Fiber 3.8, Sugar 22.6, Protein 8.7
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
- Add mixture of flour, cocoa and salt gradually; mix well.
- Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
- Cool completely.
CHOCOLATE REINDEER COOKIES
Assemble Santa's sleigh over the holidays with adorable chocolate reindeer cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
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.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY
These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.
Provided by Tikeyah Whittle
Categories Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with wax paper or nonstick foil.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
- Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
- Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
- Refrigerate for at least 30 minutes, or until the chocolate is set.
- Enjoy!
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.
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