Name: Reindeer Cookies
Prep time: 1 h
Total time: 3 h
Yield: 40 serving(s)
Ingredients: 2 1/2 c. all-purpose flour; 1/2 tsp. kosher salt; 1/4 tsp. ground allspice; 1/4 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1/4 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/2 tsp. grated orange zest; 6 tbsp. salted butter, at room temperature; 3/4 c. packed light brown sugar; 1/2 c. molasses; 1 large egg, at room temperature; 40 thin pretzels; Oil, for your hands; 1/4 c. strawberry jam; 80 candy eyes

Step 1In a large bowl, whisk together the flour, salt, allspice, cinnamon, cloves, ginger, nutmeg, and orange zest.

Step 2In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Add the molasses and mix until completely incorporated, about 1 minute. Add the egg and mix, scraping the bowl if needed, until just combined.

Step 3Reduce the speed to low and add the flour mixture. Beat until just combined, about 30 seconds. Wrap the dough in plastic wrap and refrigerate until firm, at least 2 hours or overnight.

Step 4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 5Break the pretzels in half to make antlers. Set aside.

Step 6Scoop 1-tablespoon balls of dough. Using greased hands, roll each ball into an oval (about 2 inches long) and place on the prepared baking sheets 4 inches apart. Gently press down on each dough ball to slightly flatten, shaping the dough so one end is slightly narrower than the other. Use your thumb to press an indent at the narrow end of each cookie. Press 2 pretzel halves into the top of the wider end of each cookie for antlers.

Step 7Bake the cookies until just set around the edges but not browned, 10 to 12 minutes. As soon as the cookies come out of the oven, gently press the back of a ¼-teaspoon measuring spoon into the indent of each cookie to re-shape. Press 2 candy eyes toward the top of each cookie, under the antlers. Transfer the cookies to a rack to cool completely.

Step 8Fill each cookie indent with a scant 1/4 teaspoon strawberry jam to make a red nose.

Ingredients

Directions

Cookies