PEANUT BUTTER REINDEER COOKIES RECIPE

PEANUT BUTTER REINDEER COOKIES RECIPE

PEANUT BUTTER REINDEER COOKIES RECIPE

Festive and whimsical Rudolph cookies for the holiday season. From a recipe in Ladies Home Journal, December 2009.

Ingredients of PEANUT BUTTER REINDEER COOKIES RECIPE

0.5 cup unsalted butter softened to room temperature

0.75 cup peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1.5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

48 large RED M and M candies

96 mini semisweet chocolate chips

48 Pretzels, broken into 96 1-inch pieces

Description of PEANUT BUTTER REINDEER COOKIES RECIPE

1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets.

2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, bakign soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M&M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely. Can be made ahead, store in an airtight container.

PEANUT BUTTER REINDEER COOKIES RECIPE

Servings: 48 Servings/Total Time (median): 1 : 00 Active Time: 0 : 57

Source - Bigoven.com