Tis' the Season for Baking!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!