First of Many

So I made a promise to myself and my husband that I would start baking everything (well almost) by scratch. He calls me a phony all the time because I claim to be a great baker, but most things start off in a box. This is one my first attempts at scratch-made cookies. I received a lot compliments about the taste and cuteness of these. I would suggest them for any classroom, cookie exchange, or Christmas dinner.


Reindeer Cookies

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour (will probably need 2)

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms (or mini-morsals) in for the eyes and one red M&M (or red hot) for the nose. ** Be sure to place the pretzel down far enough so that only the top two openings are sticking off cookie. If not, the pretzel will fall off. However, I used peanut butter as glue to stick them back on. It matches the color and taste of cookie!

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

Source: Peanut butter cookie recipe from Jif.