Recipes and Cooking Bell-Shape Reindeer Cookies Be the first to rate & review! Melt candy coating disk found in the cake decorating section of a crafts store and pipe into antler shapes on waxed paper. Once chilled, attach to the bell-shape cookie for a deliciously festive holiday treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 13, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 2 hrs Bake Time: 7 mins Total Time: 1 hrs Yield: 100 3-inch cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup sugar ½ teaspoon baking powder ½ teaspoon salt 2 eggs ¼ cup milk 1 teaspoon vanilla ½ teaspoon almond extract ½ cup ground blanched almonds 3 cup all-purpose flour 1 recipe Creamy White Frosting candy coating disks brown food coloring small red jelly beans or candies Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in the ground almonds and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 2-1/2- to 3-inch bell-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool. To decorate: Melt brown candy coating disks. Spoon melted candy coating into a small heavy-duty resealable plastic bag. Snip a small hole in one bag corner and pipe coating into antler shapes on parchment or waxed paper; chill until set. Meanwhile, spread brown-tinted Creamy White Frosting (or canned chocolate frosting) on cookies. For each nose, press a small red jelly bean or other candy into frosting. Use additional melted candy coating to attach antlers to cookies. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Look for candy coating disks in the cake decorating section of a crafts store. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 86 Calories 4g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 86 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 41mg 2% Total Carbohydrate 12g 4% Total Sugars 9g Protein 1g Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 13mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.