DIY | Reindeer Cookies

DIY | Reindeer Cookies

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Sugar and Cinnamon Cookies

250g butter, at room temperature
125g (3/4 cup) icing sugar mixture
2 tsp vanilla extract
300g (2 cups) plain flour
1 tsp ground cinnamon
60g (1/4 cup) raw sugar

Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, icing sugar and vanilla in a bowl until pale and creamy.

Stir in the flour and cinnamon until the dough comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

Removed dough from the fridge and form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand.

Bake for 12-15 minutes or until golden.

Remove from oven and immediately ( and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two choc chips for the eyes and one red smartie/M&M for the nose. Set aside on the trays for 5 minutes before transferring to a wire rack to cool.

ENJOY!

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