Holiday reindeer have dressed up this year. Under their shiny coat, traditional flavors of chocolate and peppermint take center stage.
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2 (1-ounce) squares unsweetened baking chocolate
2/3 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
1 tablespoon milk
1 1/2 teaspoons vanilla
3/4 teaspoon peppermint extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups powdered sugar
2 tablespoons Land O Lakes® Butter, softened
2 tablespoons light corn syrup
1/2 teaspoon vanilla
2 to 4 tablespoons water
Coarse grain sugar
Tiny shiny silver stars
Place chocolate into bowl; microwave 1 minute. Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth. Cool 5 minutes.
Place 2/3 cup butter into another bowl; beat at medium speed 30 seconds. Add melted chocolate; continue beating until combined. Add sugar; beat until well mixed. Add egg, milk, 1 1/2 teaspoons vanilla and peppermint extract; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
Heat oven to 375°F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out using 5-inch reindeer cookie cutter. Place onto ungreased cookie sheets. Bake 6-8 minutes or until edges are firm. Remove to cooling rack; cool completely.
Combine all glaze ingredients except water in bowl; beat at medium speed until well mixed. Continue beating, adding enough water for desired glazing consistency.
Spread glaze onto cookies. Sprinkle cookies with coarse grain sugar and tiny stars. Place silver dragées on each reindeer for the eye and harness.
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