Reindeer Cookies

Hallie and I have had fun baking together. For the mixing stage, I clear a space for her on the counter and let her sit there. She holds measuring cups for me and will dump ingredients in the bowl after I measure them. She helps me mix and stir. Normally for the shaping stage she stands on a chair next to me. She is such a delight to bake with. I can't believe next year I will have two daughters to bake with.



Here is a fun tradition I wanted to share with you. We like to make reindeer cookies each year. I originally saw the idea in a Quick Cooking magazine around the time Chris and I were married. That idea featured pre-made dough and red hots for the nose. In the past I have made molasses cookies for the base. This year we went for peanut butter again. For my recipe, I use Sally Brodowski's Peanut Butter Cookie recipe. Sally is a cooking and baking legend at church where I grew up. Her recipe is as follows:

Beat until creamy: 1 cup butter, 1 cup peanut butter, and 2 cups brown sugar
Beat in 2 eggs.
Add: 2 1/2 cups all-purpose flour, 1 tsp. baking powder, and 1 1/2 tsp. baking soda
Mix well until well blended.

Here is where I add my instructions:
Divide the cookie dough into two balls. Place balls on seran wrapap. Squeeze the dough gently as you wrap to form into a log. Place dough in freezer for about 15 min. Note: Whenever a recipe calls for fridge time, I always use the freezer. It greatly speeds the process and (I find) does not effect the quality of the cookie. Once the dough is chilled, pull out one "dough log." I like to save the other one for future baking. I like the side of my log to look like an oval, instead of a circle. Slice the log into 1/2 inch slices. Lay slices flat on greased cookie sheets. I prefer to bake on stoneware. Flatten slice slightly with palm of hand. Decorate with chocolate chip eyes. For the nose, I used red swirl white chocolate chips this year. I have used M&Ms and red hots in the past. I recommend the M&Ms or my current chips, I find the red hots melt and can smear your reindeer face. Use two twist pretzels for the ears. I find it important to layer the pretzel between dough. Otherwise the pretzels fall off too easily after baking.

Bake in a 350 degree oven for 13 minutes, or until edges brown lightly.

And there, my friends, are fun, festive, reindeer cookies!