Reindeer Cookies

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1 1/4 cup Brown sugar, light packed
  • 1 Chocolate chips
  • 1 Pretzel twists (plain or chocolate covered, mini
  • 1/2 cup Shortening
  • 3/4 tsp Table salt
  • 1 tbsp Vanilla

• Dairy

  • 3 tbsp Milk

• Desserts

  • 1 M & m's

Found on thecountrycook.net

Description

Directions

• Preheat oven to 375F degrees.
• Spray baking sheets with nonstick cooking spray.
• In acmixing bowl, combine shortening, brown sugar, peanut butter, milk and vanilla. Beat at medium speed until smooth and well-blended.
• Add in egg and mix well.
• In a separate bowl, combine flour with baking soda and salt. Using a fork, stir well.
• Slowly begin adding the flour mixture to the peanut butter mixture. Only adding a little at a time as you mix it to make sure flour doesnt fly everywhere. Dont overmix, just stir until combined.
• Form dough into 1-inch balls and place on cookie sheet about 2 inches apart.
• Then, to make the reindeer face, pinch the bottom half of the cookie. Then smush it down a bit with your hand.
• Bake cookies (one sheet at a time) for about 8 minutes.
• While the cookies are baking, start getting all your embellishments organized. As soon as the cookies come out, you are going to be working kinda fast.
• Once cookies are finished, while still warm, start adding the noses. Then add the eyes (chocolate chips) fairly close to the nose. Then add the antlers (pretzels). This part can be just a bit tricky because those antlers are heavy. So its important that you dont put them too far to the edge of the cookie. They need to be solidly on the cookie, near the eyes, and gently apply a bit of pressure to make sure they stay in place.
• Allow cookies to finish cooling.

Nutrition