Ombre Reindeer Cookies

Ombre Reindeer Cookies
Prep Time:
35 mins
Chill Time:
3 hrs
Bake Time:
5 mins
Total Time:
35 mins
Servings:
36
Yield:
36 to 48 cookies

Ingredients

  • ½ cup shortening

  • ½ cup granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 1 egg

  • ½ cup molasses

  • 1 tablespoon vinegar

  • 2 ½ cup all-purpose flour

  • 1 recipe Royal Icing

  • brown food coloring

  • semisweet chocolate

Royal Icing

  • 1 16 ounce package powdered sugar (4-1/4 cups)

  • 3 tablespoon meringue powder

  • ½ teaspoon cream of tartar

  • ½ cup warm water

  • 1 teaspoon vanilla

Directions

  1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and vinegar until combined. Beat in 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 about 3 hours or until dough is easy to handle.

  2. Preheat oven to 375°F. Grease a cookie sheet; set aside. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick. Using a 5-inch reindeer-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on the prepared cookie sheet.

  3. Bake for 5 to 8 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

To decorate:

  1. Outline and flood different areas of cookies with glaze-consistency white Royal Icing, Royal Icing tinted light brown, and Royal Icing tinted dark brown. Where different colors meet, blend icings together slightly with a toothpick or small new dry artist's paintbrush.

  2. Melt some semisweet chocolate; cool slightly. Spoon chocolate into a small heavy-duty resealable plastic bag. Snip a small hole in one bag corner and pipe chocolate to fill in antler area and create a nose.

Royal Icing

  1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Nutrition Facts (per serving)

82 Calories
3g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 82
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 28mg 1%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 1g
Calcium 10.1mg 1%
Iron 0.7mg 4%
Potassium 77mg 2%
Folate, total 16.1mcg
Vitamin B-6 0mg

*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.

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