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Chocolate Moose

Yield 9 large cookies or 16 small cookies
Give chocolate sugar cookies as a gift along with a copper moose cookie cutter. Wrap giant cookies in plastic wrap for gift giving, or display them nestled among greenery on your mantel.


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate morsels, melted
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Sugar
  • 1 (15-ounce) can chocolate frosting
  • Chocolate sprinkles (optional)
  • Sparkling white sugar (optional)

How to Make It

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, mixing well. Stir in melted morsels.

  2. Combine flour and salt; add to butter mixture, beating well. Shape dough into a flat disc. Cut dough into thirds. Wrap in wax paper. Cover and chill briefly until dough is a good rolling consistency.

  3. Place each portion of dough on a large lightly greased cookie sheet. Cover with wax paper or plastic wrap. Roll dough to 1/4" thickness on cookie sheets. Cut out cookies, using desired cookie cutters. (We tested with 3" and 6" moose cutters.) Sprinkle with sugar. Peel away excess dough.

  4. Bake at 350° for 10 to 11 minutes for small cookies and 12 minutes for larger cookies. Cool 5 minutes on cookie sheets; remove to wire racks, and cool completely.

  5. Place opened can of frosting in microwave. Microwave at MEDIUM (50% power) 45 seconds; stir. Microwave 30 more seconds. Spread frosting over cookie antlers and feet, if desired. Sprinkle with chocolate sprinkles and sparkling sugar, if desired. Let harden on wire racks.

Christmas with Southern Living 2000