Chocolate Reindeer Cookies from the book Cookies For Christmas by Jennifer Darling
1 cup butter
1 ½ cup sugar
1/3 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking powder
½ tsp salt
1 tsp vanilla
3 ¼ cups flour
72 small pretzel twists
72 candy coated milk chocolate pieces 36 small red gumdrops
36 small red gumdrops
In a large mixing bowl beat butter with an electric mixer on medium for 30 seconds. Add cocoa, sugar, cream of tartar, baking soda and salt. Beat until combined. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer and then finish adding in the flour with a wooden spoon.
Divide dough into 6 equal portions. Wrap portions in wax paper and chill for 3 hours.
On a lightly floured surface roll each portion into a 6”circle. Using a knife, cut each circle into 6 wedges. Place wedges 2” apart on an ungreased cookie sheet.
For antlers on each triangle lightly press a pretzel into each of the upper corners. Press in chocolate pieces for eyes. For the nose press a red gumdrop into the dough about ½” from the point.
Bake in a 375 degree oven for 7-9 minutes or until edges are firm. Do not over bake. Cool on cookie sheet one minute. Transfer to a wire rack to finish cooling. Makes 36 cookies.
I made these cookies a couple of times when my kids were in preschool. They loved them and still remember them over 10 years later. When I spoke of making them again they wanted to help. The recipe is fairly easy and I mixed the dough while they were at school. We brought it out in the evening as it needs chilling time. They had great fun helping me and not all the cookies we made have made it to Lawrencetown. The chocolate taste is pretty good. I did have trouble locating small red gumdrops this year but eventually we just cut up red Ganong Christmas tree gumdrops and they worked fine.