Rudolph's Christmas Sugar Cookies

Rudolph's Christmas Sugar Cookies Recipe

Ralph Anderson; Mindi Shapiro Levine

Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers.

Yield:

Makes 1 1/2 dozen

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Freeze: 15 Minutes
Bake: 12 Minutes
Cool: 21 Minutes

Ingredients

1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies

Preparation

1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Note:

November 2007
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