Bell-Shape Reindeer Cookies

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.

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  • Makes: about 100 3-inch cookies
  • Prep: 1 hr
  • Chill: 2 hrs
  • Bake: 7 mins 350°F per batch

Bell-Shape Reindeer Cookies

Directions

  1. 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.
  2. Preheat oven to 350 degrees 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.
  3. Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.

To decorate:

  1. 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.
  2. 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.

From the Test Kitchen

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.

Creamy White Frosting

Directions

  1. 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.

Nutrition Facts (Creamy White Frosting)

  • Per serving:
  • 298 kcal ,
  • 16 g fat
  • ( 4 g sat. fat ,
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 38 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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Nutrition Facts (Bell-Shape Reindeer Cookies)

  • Per serving:
  • 86 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 41 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 1 g pro.
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Reviews (1)

2 Ratings
642 Days Ago
I think I'll reverse the bell shape (have it upside down)!! :-)

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