Cookies

Chocolate Reindeer

  • 1 cup Butter
  • 1 1/2 cup Sugar
  • 1/3 cup Cocoa powder, unsweetened
  • 2 teaspoons Cream of tartar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 3 1/4 cups Flour
  • 72 small Pretzel twists
  • 72 Candy coated chocolate pieces

    • In a large bowl beat butter with an electric mixer on meduim to high speed for 30 seconds. Add the sugar, cocoa powder,cream of tartar, baking soda and salt. Beat until combined, occasionally scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer, use a wooden spoon to stir in any remaining flour.

    Divide dough into 6 portions, Wrap in plastic wrap. Chill in refrigerator about 3 hours or until dough is easy to handle.

    On a lightly floured surface, roll each portion of dough into a 6 inch circle. Using a knife cut each circle into 6 wedges. Place wedges about 2 inches apart on an ungreased cookie sheet.

    For Antlers: lightly press pretzels into the upper corners of each triangle. For Eyes: Press in chocolate pieces. For The Nose: press a red gumdrop about 1 inch from the point.

    Bake in a 375° oven for 7 to 9 minutes or until edges are firm. Do not overbake. Cook in cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes 36 cookies.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!