Chocolate Reindeer Christmas Cookies are one of the perfect example of delicious Christmas cookies.
The subtle chocolate color and taste make them a nice alternative to plain vanilla sugar cookies.
- 1-1/2 cups of brown sugar
- 3/4 cup of cubed butter
- 2 tbsp of water
- 2 cups of semisweet chocolate chips
- 1/2 cup of Vegetable Oil
- 1/2 tsp of almond extract
- 2-3/4 cups of all-purpose flour
- 1-1/4 tsp of baking soda
- 1/2 tsp of salt
- Miniature pretzels
- Red shoestring licorice, cut into 1-inch pieces
- 1 can of chocolate frosting
- M&M’s miniature baking bits, cherry sour balls and nonpareil-coated chocolate candies
- Take a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted.
- Remove from the heat and stir in chocolate chips until smooth and let it cool 5 minutes.
- Stir in Vegetable Oil and almond extract.
- Combine the flour, baking soda and salt; fold into chocolate mixture.
- Drop by rounded teaspoonfuls onto baking sheets, cover it and freeze until firm. Transfer frozen cookie dough balls to a large resealable plastic freezer bag.
- Remove the frozen cookie dough and place the balls on greased baking sheets. Bake at 350° for 13-15 minutes or until surface cracks. Remove to wire racks to cool.
Topping on the Cookie:
- 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.