Chocolate Reindeer Recipe

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Chocolate Reindeer Recipe
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  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1 Eggland's Best Egg
  5. 1 teaspoon vanilla extract
  6. 2-1/4 cups all-purpose flour
  7. 1/2 cup baking cocoa
  8. 1 teaspoon baking soda
  9. 44 red-hot candies
  10. ICING (optional)
  11. 1-1/2 cups confectioners' sugar
  12. 2 to 3 tablespoons milk
  1. In a large bowl, cream butter and sugars until fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a reindeer-shaped cookie cutter. Place on greased baking sheets.
  3. Bake at 375° for 8-9 minutes. Immediately press a red-hot onto each nose. Cool for 2-3 minutes; remove from pans to wire racks.
  4. If desired, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a heavy-duty resealable plastic bag; fill with icing. Pipe around edges of cookies and add a dot for the eye. Yield: about 3-1/2 dozen.
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