Reindeer Cookies

Every once in a while we manage to make something that is even better than the inspiration. I think this is one of those times. We needed to make some cookies for the school Christmas party. And we wanted them to be awesome, so of course we turned to Pintrest for inspiration. So cute and so easy! I'll give you both the uber-easy way and the "I have a little more time today" way.

 

The Easy Way

Ingredients:
This makes fifteen good sized cookies.

• One package of cookie mix (the original recipe called for peanut butter, but one of the kids in Harrison's class is allergic to nuts, so we used sugar cookie dough which I tinted with about 1/4 c of baking cocoa. (You will also need the ingredients for the cookie dough -- for the sugar cookie dough, you'll need one stick of butter and an egg. For the peanut butter, you'll need 3T of vegetable oil and an egg.)
• Hershey's Chocolate drops.
• Milk chocolate Flips -- or other chocolate covered pretzels.
• Edible sugar googly eyes. (If you can't find these... use M&M's like the original version, but I think the googly eyes make these really special.)

Method:

• Mix the dough together, then shape into fifteen balls. For the reindeer shape, make the balls slightly narrower on one end, forming a cone. Chill in the freezer for about five minutes.
• Bake in a 350 degree oven for approximately 12 minutes.
• Remove the cookies from the oven. Working quickly, press the pretzels, the drops, and the eyes into the cookies.
• Let them cool slightly, then transfer them carefully to a wire rack. Be careful. The chocolate is very soft at this point. But it will firm up once the cookies cool.

The "I Have More Time Way"

Ingredients:

• 3/4 cup peanut butter
• 1 1/4 cup firmly packed brown sugar
• 1/2 cup shortening
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• Chocolate-covered mini pretzels
• Edible googly eyes or M&M's
• Hershey's chocolate drops

Method:

 

•  Preheat oven to 375°F.
• Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
• In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
• Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 
• Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two googly eyes or M&M's into the reindeer for the eyes. Then press one chocolate drop for the nose.
• Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

 

Makes about 40 reindeer cookies.

 

Source: Peanut butter cookie recipe from Jif.

 

This is the original photo. I really do think we nailed this one.

 

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Week Eighteen -- Santa Hat Brownies

I always have such high hopes for the holidays. I imagine days of baking and making cute gift bags with homemade treats. The reality is a little less, well, Martha-ish. However, I do firmly believe in making time for a few fun (and new projects)….. hence the Santa Hat Brownies.

Santa Hat Brownies
Adapted from this recipe found on Erica’s Sweet Tooth
Yields 12-16 brownies

Ingredients

·         1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter) – or for the really rushed baker – those two-bite brownies they sell in the bakery department of every grocery store. (Shhh. I won’t tell.)

·         12-16 small strawberries, cleaned and hulled – Try to find smallish ones. The usual ones are enormous and way too big for this project.

·         Vanilla frosting. Either use the recipe below or just buy a can of white frosting. I mean, seriously. These are so cute, no one will notice.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the Santa hat.

Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.