Rudolphtherednosedreindeercookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

Steps:

• Microwave the chocolate in a small glass dish on high for 3 minutes, stirring once.
• For each Rudolph dip 2 pretzel sticks in chocolate and stick to top of each sandwich cookie, forming large antlers.
• Break one pretzel in half, dip in chocolate and place pretzel half next to longer pretzel sticks, forming antlers.
• Dip one side of blue, green, or brown mini M&M's in melted candy coating and place, coated side down, on cookies for the eyes.
• Dip one side of the cinnamon red hot, or red M&M in candy coating, and place on cookies, coated side down, for the nose.

Steps:

• Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
• With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
• Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
• Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.

Steps:

• Heat oven to 375 degrees and place rack in center.
• Grease two baking sheets.
• In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
• Add egg and vanilla extract; beat until combined.
• Stir in flour, baking soda, and salt until a dough forms.
• Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
• Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
• For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
• Transfer cookies on sheets to a wire rack and let cool completely.

Steps:

• Cover rimmed baking sheet with waxed paper. Dip cookies, 1 at a time, in melted chocolate; shake gently to remove excess chocolate. Place on prepared baking sheet.
• Let stand 10 min. Meanwhile, press chocolate morsels into marshmallows for the reindeers' eyes.
• Decorate cookies with marshmallows and remaining ingredients to resemble photo. Refrigerate 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into 1-inch balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• Frost the cookie with chocolate frosting.
• Place on the vanilla wafer for the reindeer snout.
• Stick the M&M nose on the wafer with a small dab of chocolate frosting.
• Place the pretzels on for the antlers.
• And then place the edible eyes on just above the wafer cookie.