Sunday, December 16, 2012
Reindeer Nose Cookies
First and foremost, I must tell you that the darling bag topper is from Kate Hadfield Designs. Stop by. It's a cute site! The toppers actually come in color and are free to download. There are two sizes to use. I used the larger topper on an approximately 6 x 6 inch sized zipper top sandwich bag.
Now, as for the cookies, these were supposed to be Chocolate Pretzel Cookies. However, after making the dough and trying to form just one pretzel, I gave up and moved onto balls. Then I remembered that I had Whoppers! At first I was thinking Blossom Cookies, but after making a batch, I realized that they looked like reindeer noses. A few red gumballs that I have in the pantry for a different reindeer project complete the effect. Voila!
Reindeer Nose Cookies (adapted from What Megan's Making)
makes about 8 dozen
3/4 cup vegetable shortening, at room temperature
3/4 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
6 3/4 cups all purpose flour (800 grams)
3/4 teaspoon salt
1 tablespoon cinnamon
1 - 12 ounce container Whopper
red gumballs, however many Rudolph noes you want!
In the bowl of a BIG stand mixer, beat the shortening and butter until well combined. Add in the brown sugar and beat again until light and fluffy. Add the eggs one at a time until well combined. Set aside.
In a large bowl whisk together the flour, salt, and cinnamon.
Add the flour mixture to the butter mixture in about three or four batches, mixing on low each time until just combined. You might have to finish mixing by hand.
Wrap the dough in plastic wrap and refrigerate for an hour.
When ready, preheat the oven to 350 degrees. Remove the dough from the fridge. Roll between your hands to form into tablespoon sized balls (20-25 grams in weight). I got 15 onto one Silpat lined baking sheet. Place the dough in the freezer when not using.
Bake for 8 minutes. Remove from the oven and immediately push one Whopper (or red gumball!) down into each cookie. Allow to setup on the warm cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.