♪ It’s beginning to look a lot like Christmas ♪
And now it’s beginning to smell a lot like Christmas in my house. Tu-Na Helper is very excited that I’ve started baking.
In fact, there’s lots of sweets being prepared across blogland this week. Today’s list of participating blogs for the Virtual Cookie Exchange is at the end of my post. Thank you Carol of Just Let Me Quilt for arranging another great blog hop.
This cookie has always been one of my family’s favorites at Christmas. The kids loved to help make them and eat them. I really like them. Eating the frosting and pretzels together reminds me of salted caramel which is one of my favorite flavors.
Making a Reindeer Cookie is as easy as 1, 2, 3
- Make heart shaped cookies using your favorite rolled sugar cookie recipe or use mine below. Store bought dough will work, too.
- Frost (I like the Easy Penuche frosting (recipe below). The color of it is great for a reindeer and the taste with the cookie and pretzel is wonderful. However, my sister uses vanilla frosting and sprinkles cinnamon and sugar on top to give the deer some color.
- Add pretzel twists for antlers, one red M&M for a nose, and two brown M&Ms for eyes.
Making This Cookie
A few words of reassurance about rolling out cookie dough
Most people cringe at rolling out cookie dough and I used to be one of them. Here’s some hints to make the process a little less scary.
- Refrigerate the dough for 1-2 hours before rolling it out. My recipe can be made the day before but then you’ll need to let it sit on the counter for a couple of hours to warm a bit or it’ll be too hard to roll.
- Wipe your counter surface with a wet paper towel and immediately sprinkle on flour. I dust my countertop well all over and spread the flour around with my hand. This makes for a nice surface to roll on.
- Don’t press down hard on the rolling pin. Gently roll out the dough or you’ll end up pressing your dough into the counter and it will stick for sure.
- Practice makes better. (I want to avoid adding to anyone’s perfectionism so we’ll settle for better.)
- When finished rolling, use a dry paper towel first to clean off the counter and follow with a wet paper towel.
Making Penuche frosting is easier than pronouncing it
If you have no idea how to say penuche [pə nóochee], click here and then click on the purple arrow to the right of the word to hear it.
The recipe is below. I like to start cooking the frosting first before rolling out the cookies so it has time to cool.
Then after it is cooled, I pour the frosting into a mixing bowl, add the powdered sugar and vanilla and beat some air into it to make it fluffy.
Putting it all together
Once the cookies are cooled and frosting made, assembly of your cute little deers can begin. This is the part the kids love to do. Even two year olds can help. Have fun!
I bet you can’t eat just one!
World’s Best Rolled Cookie Dough*
- 3 cups flour
- 1 cup butter, room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
Directions: Mix flour, butter, baking soda, baking powder and salt with a pastry blender or fork (like you would if you were making pie crust). In another bowl, beat eggs with a mixer, add sugar and blend well. Mix in vanilla. Stir egg mixture into flour mixture by hand. Roll into a ball and refrigerate at least an hour or two for easier rolling. If refrigerating overnight, remove from refrigerator 2 hours before using.
Roll the cookies to 1/8-1/4″ thick. (I roll them to about 3/16″ or so as I like a thicker cookie). After years of practice, I don’t measure anymore but just guess.)
*in my opinion
Easy Penuche Frosting
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 cup powdered sugar
- 1 tsp. vanilla
Melt the butter on low heat. Add brown sugar. Boil and stir over low heat about 2 minutes until sugar is dissolved. Add the milk and bring to boil. Stir constantly. Cool to lukewarm. Gradually stir in the powdered sugar and vanilla. Beat well with mixer until fluffy and spreadable. Add more powdered sugar or milk if needed.
See more sweets
This is the second year I’ve participated in this Virtual Cookie Exchange. Last year I shared my family’s Painted Christmas Cookies.
Visit these bloggers to get more caloric inspiration. If you missed the past two days of goodies, you can find the complete list here.
Tu-Na Quilts You’re here.
A bit of fabric to satisfy your quilting tooth
What I Learned Today:
- It’s hard to roll out cookie dough with a cut finger. (I cut it ever so slightly while slicing a lemon to go with our grilled salmon last night.)
- Making these cookies brought back lots of memories of days when kids begged to be held, or needed to be driven across town for activities, or were spreading flour and sugar around the kitchen while helping to bake.
- How to say penuche correctly. Now I have to learn how to spell it.
- I’ve acclimated to Arizona temperatures. It was 59 degrees outside yesterday. I needed to wear a sweater.
- There are not many brown M&Ms in a bag anymore. I remember a day when there were lots of brown ones and tan ones.
- I have no will-power.
- The reason why I am so tired today is because I learned so much.
Question: What is your favorite holiday food that brings back memories? I’ve associated krumkake with Christmas ever since I was young. Our Norwegian neighbors would bring us a big can of it every year. It was delicious.
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Thanks for stopping by and do come again.
Karen, Tu-Na Quilts
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