We would not want to forget the reindeer now, would we? Well there is a fun treat for them as well that is perfect to put together with the little ones as they eagerly await Santa's arrival!
Chocolate Gingerbread Cookies
- 7 ounces semisweet chocolate
- 1 1/2 cups all-purpose flour (plus 1 tablespoon)
- 1 teaspoon ground ginger
- 1 1/4 teaspoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon cocoa powder
- 1 stick butter
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- Sift together flour, ginger, cinnamon, nutmeg, and cocoa powder in a medium bowl. Set aside.
- Be sure to have chopped the semisweet chocolate into small chunks.
- In a separate bowl, use an electric mixer to beat the butter for about 4 minutes, or until fluffy. Then add the brown sugar and mix thoroughly. Do the same with the molasses.
- Dissolve baking soda into 1 1/2 teaspoons of boiling water and set aside.
- On a low-medium speed, beat about half of your flour mixture into the butter mixture. Once that is combined. add in baking soda mixture and then the rest of the flour mixture. Add in chocolate bits for a quick mix and refrigerate the dough for two hours for the ingredients to set up.
- Roll the dough into balls and roll them into granulated sugar for an extra touch. Place the rolled dough 2 inches apart on a cookie sheet and bake at 325 for 10-12 minutes (the surface of the cookies should crack slightly). Let cool for 5 minutes and enjoy. Yields about 2 dozen.
Cherry Oatmeal Cookies
- 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light-brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oats
- 1/2 cup dried cherries
- Preheat oven to 350 degrees.
- Line nonstick cookie sheets with parchment paper for easy removal and cleanup.
- In one bowl, mix together flour, cinnamon, baking soda, nutmeg, and salt. Set aside.
- Using an electric mixer, beat butter, brown sugar, and honey for about 4 minutes on a medium high setting or until light and fluffy. Combine eggs and vanilla into the mixture, while not beating too long. Then, on a low speed slowly incorporate the flour mixture until everything is blended well.
- Stir in oats and cherries gently.
- Spoon dough onto cookie sheets 2 inches apart and bake for about 10 to 12 minutes, or until golden brown. When taken out of the oven, let sit for about 5 minutes and then transfer to a cooling rack. Makes about 2 dozen.
Recipe Credit: www.marthastewart.com
Classic Thumbprint Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- dash of salt
- 1 1/2 sticks butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Raspberry, strawberry, or your preferred jam
- Sift together flour, baking powder, and salt in a bowl and set aside.
- With an electric mixer, beat together butter and sugar until fluffy, about four minutes.
- Add in egg and vanilla. Then, immediately follow by adding in the flour mixture slowly and in three parts so that the dough is blended thoroughly.
- Roll the dough into 1 inch balls and place at least 2 inches apart on a cookie sheet. Press your thumb into the center of each cookie (about 1/2 inch deep) and fill the indentation with your desired flavor of jam.
- Bake at 350 degrees for about 15 minutes, or until the edges are golden.
*Perfect for the kids, and even better for the reindeer*
- Pretzels (mini twists)
- Red chocolate candies
- Mini chocolate donuts
- Break apart the pretzels into jagged bits to look like antlers. Do not worry about making them match because every reindeer is unique!
- Place a red chocolate candy into the center of the donut for the nose! Then stick your pretzel antlers in the sides and you will start to see the resemblance.
- For the final touch, use white icing to add some eyes to Santa's trusted reindeer!