Holiday cookies
Last night was my 2nd annual girls cookie exchange…where I invite all my dearest friends over for wine, gossip and cookies! The rules are simple: everyone brings 2 dozen cookies and the recipe for your cookies and we all swap so you leave with 2 dozen assorted cookies and the recipes to make them all. I make sure to do this the Tuesday before Christmas so everyone has the cookies for their holiday guests and Tuesdays seem to be a pretty unevenful night so the turnout is great. Last night we had a great time…sitting around my kitchen table, snacking on appetizers, sharing wine and telling funny stories until late in the evening. It is a much needed girls night that gives me happy energy to last through the holiday stress.
We ended up all walking away with 2 dozen yummy cookies consisting of: sugar cookies, butterfinger cookies, chocolate chip cranberry cookies, peanut butter kisses, buckeyes and much more. As the hostess I made 2 different cookies to send home with everyone. The recipe I am going to share today is the reindeer cookies I found and were super easy and fun to make. I am also thinking this would be a great holiday activity to do with kids.
Frosted Reindeer Cookies
- 1Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
- 2With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.
- 3Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- 4Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.
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