Rudolphs Red Nose Recipes

RUDOLPH THE RED NOSED REINDEER COOKIES

Steps:

• Microwave the chocolate in a small glass dish on high for 3 minutes, stirring once.
• For each Rudolph dip 2 pretzel sticks in chocolate and stick to top of each sandwich cookie, forming large antlers.
• Break one pretzel in half, dip in chocolate and place pretzel half next to longer pretzel sticks, forming antlers.
• Dip one side of blue, green, or brown mini M&M's in melted candy coating and place, coated side down, on cookies for the eyes.
• Dip one side of the cinnamon red hot, or red M&M in candy coating, and place on cookies, coated side down, for the nose.

RUDOLPH'S RED NOSE COOKIES

Steps:

• In a large bowl, whisk together the condensed milk, butter, and vanilla extract.
• Next, whisk the cocoa powder into the mixture. Don't whisk to the point of making the mixture frothy, but just until the cocoa powder is well incorporated.
• Add 5 cups of the coconut and all of the powdered sugar. Stir until well combined.
• Place in refrigerator and chill for 15 minutes. In the meantime, add the remaining 1/2 cup of coconut to a bowl. Line a baking sheet with wax or parchment paper and set aside.
• Once the mixture has chilled, use a cookie scoop to keep the portions even. Working with one cookie at a time, portion our a heaping tablespoon of the cookie mixture. Roll into a ball.
• Roll the ball into the remaining coconut and place onto prepared baking sheet.
• Place a candied cherry onto the cookie and with a clean finger, push the cherry straight down until the cherry is half way buried into the cookie. Continue until all of the cookie mixture is used up.
• Once done, place the entire baking sheet into the fridge for 30 minutes until the balls are firm. Remove from fridge and transfer to a food-safe container with a tight fitting lid.
• Keep balls refrigerated. Remove desired amount from fridge a few minutes before serving.

RUDOLPH NOSES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
• Bake in the preheated oven until coconut starts to brown, about 20 minutes.
• Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.