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McPhersonSentinel - McPherson, KS
  • Seasonal recipe: Chocolate Reindeer Cookies

  • Chocolate Reindeer Cookies
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  • Ingredients
     
    * 1-1/2 cups packed brown sugar
    * 3/4 cup butter, cubed
    * 2 tablespoons water
    * 2 cups (12 ounces) semisweet chocolate chips
    * 2 eggs
    * 1/2 teaspoon almond extract
    * 2-3/4 cups all-purpose flour
    * 1-1/4 teaspoons baking soda
    * 1/2 teaspoon salt
    * Miniature pretzels
    * Red shoestring licorice, cut into 1-inch pieces
    * 1 can chocolate frosting (16 ounces)
    * M&M's miniature baking bits, cherry sour balls and nonpareil-coated chocolate candies
     
    Directions
     
    * In a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted. Remove from the heat; stir in chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and extract. Combine the flour, baking soda and salt; fold into chocolate mixture.
    * Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
    * To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 13-15 minutes or until surface cracks. Remove to wire racks to cool.
    * Meanwhile, cut two rounded sides from each pretzel. Make a 3/4-in. cut in each licorice piece.
    * Working with a few cookies at a time, frost cookie and position pretzels for antlers, M&M's for eyes and a sour ball for the nose. Shape licorice for the mouth; place on cookie. Add nonpareil candies for a collar. Yield: about 5 dozen.
     
     

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