Reindeer Sugar Cookies
Supplies needed:
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*Gingerbread man cookie cutter, I found this one at Wal-Mart
*Sugar Cookie Dough, recipe below or buy pre-made refrigerated cookie dough, baked according to directions
*Milk Chocolate Frosting, pre-made like Pillsbury or Betty Crocker
*Mini Vanilla Wafers, Cookie Muzzle
*Red Candies, M&M’s – etc… , Nose
*Candy Eyes, found at Wal-Mart, Eyes
*Twisted Pretzels, broken in half or use whole (You will using many pretzels to get the right break in the pretzel for the antler shape) Antlers
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*Make the reindeer sugar cookies.
*Frost the using the baked gingerbread cookie turned upside down to decorate by adding: Cookie muzzle, nose, eyes, antlers and attach the nose with dab of frosting as shown.
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Sugar Cookie Recipe
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Ingredients:
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*1/2 cup Butter
*1 cup Sugar
*1 teaspoon Vanilla
*1 Egg
*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!)
*3 1/4 cup any All-purpose Flour
*1 teaspoon Soda
*1/2 teaspoon Salt
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In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.
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Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!
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Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.
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Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.
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Use a cookie cutter of your choice and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.
Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook
Enjoy!
Lindy
