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Thursday, December 13, 2012

Reindeer Gingerbread Cookies




In preparation for a cookie exchange I decided to try my hand at making some gingerbread cookies.  I always see those peanut butter cookies with the hershey's kiss stuck in them and I thought that doing that with gingerbread cookies would make a nice festive holiday cookie.  I found this recipe on the McCormick website and thought I would give it a try.  I found that refrigerating the dough is a must and that 1-1.5 inch dough balls make a nice size cookie as these do not spread very much.  It is also a pain in the butt to unwrap 60 kisses so have your little helpers lend a hand (with a few extra kisses to be lost to little helpers' tummies, no doubt).  With a couple of successful batches under my baking belt, I decided to up the ante and try my hand at reindeer gingerbread cookies (and you know you've seen these all over pinterest!)


Makes 5 dozen or 30 (2 cookie) servings.
Prep Time: 20 minutes
Refrigerate Time: 4 hours
Cook Time: 8 to 10 minutes per batch
3 cups flour
2 teaspoons McCormick® Ginger, Ground Advertisement
1 teaspoon McCormick® Cinnamon, Ground Advertisement
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground Advertisement
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract Advertisement
1/4 cup granulated sugar
60 kiss-shaped candies
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. 
3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days. 


For reindeer decorations, have on hand red (for Rudolph) and/or brown (Dasher, Dancer, Prancer and Vixen, Comet and Cupid and Donder and Blitzen..you know, the normals) peanut M and M's, chocolate chips and pretzels for antlers.  You MUST insert the reindeer face decorations while the cookies are hot otherwise they will not adhere to the cookie.    I had a dickens of a time getting the pretzels to stick in and thus half my cookies are antler-less.  I guess they are female reindeer?? The ones that did stick in are pretty fragile and will be a pain to transport intact.  (After a quick google seach, it turns out that both male and female reindeer grow antlers and that most male reindeer actually shed their antlers by December. Only non-pregnant females usually retain their antlers until about April. Interesting)






1 comment:

  1. So in a follow-up experiment, I tried pushing the dough ball on top of the pretzels before baking and that really solidified the antlers much better than trying to push them into the baked cookies.

    ReplyDelete

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