Chocolate Reindeer Cookies
Chocolate Reindeer Cookies might be Head to the store and pick up eggs, pretzels, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
In a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted.
Remove from the heat; stir in chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and extract.
Combine the flour, baking soda and salt; fold into chocolate mixture.
Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm.
Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
Place dough balls 2 in. apart on greased baking sheets.
Bake at 350° for 13-15 minutes or until surface cracks.
Remove to wire racks to cool.
Meanwhile, cut two rounded sides from each pretzel. Make a 3/4-in. cut in each licorice piece.
Working with a few cookies at a time, frost cookie and position pretzels for antlers, M&M's for eyes and a sour ball for the nose. Shape licorice for the mouth; place on cookie.
Add nonpareil candies for a collar.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.