Sweet And Salty Chocolate Reindeer Recipes

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SWEET AND SALTY CHOCOLATE REINDEER

You can enlist little hands to help position the antlers, eyes and noses on these adorable, crisp reindeer cookies. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 12



Sweet and Salty Chocolate Reindeer image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 119 calories, Fat 4g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
96 miniature pretzels
96 M&M's miniature baking bits
48 small red gumdrops

CHOCOLATE SPRITZ REINDEER COOKIES

Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 60

Number Of Ingredients 11



Chocolate Spritz Reindeer Cookies image

Steps:

  • Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
  • Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 g

1 cup butter, softened
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/4 cup unsweetened baking cocoa
3 tablespoons milk
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal™ all-purpose flour
60 large pretzel twists
60 miniature candy-coated chocolate baking bits
120 miniature chocolate chips

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