Cosmos Reindeer Cookie Dog Treats Recipes

EASY REINDEER COOKIES

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.

REINDEER COOKIES

Steps:

• 1.Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray™ according to directions on package.
• 2.Break pretzels into pieces to resemble antlers; set aside.
• 3.Dip cookies in melted CANDIQUIK® Coating; place on wax paper.
• 4.When cookies are set, but not completely dry, press pretzels pieces onto cookies to create antlers.
• 5.Cut a jelly bean in half or use a candy-coated chocolate candy for the nose.
• 6.To create the eyes use a white piece of candy or white decorative icing. Use a toothpick dipped in CANDIQUIK® Coating to create the pupil.

COSMOS REINDEER COOKIE DOG TREATS

Steps:

• Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside. Heat a large saucepan over medium heat. Combine apple juice, pumpkin, honey and oil in the pan, bring to a simmer. Remove from heat. Stir in oats and wheat germ. Allow mixture to cool slightly. Stir in whole wheat flour and cinnamon. Stir in the all-purpose flour. Divide dough in half.
• On a lightly floured surface, roll half the dough at a time into a 10x10-inch square. Using a pastry wheel or knife, cut dough into 2-inch squares. Place squares close together on the prepared baking sheets.
• Bake on separate oven racks for 45 minutes, rotating sheets halfway through baking. Turn oven off; let dry overnight. Transfer treats to two 1-quart containers. Store in the refrigerator.