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Reindeer Gingersnaps

Rudolph and his crew are bound to love these.



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Photo Courtesy of Oxmoor House
 

REINDEER GINGERSNAPS

A variety of candies transform ordinary cookies into seasonal sweets.

Hands-on time: 40 minutes
Total time: 1 hour 10 minutes
Makes 16 cookies

 

Parchment paper

1 (14.5-ounce) package gingerbread mix

1 teaspoon meringue powder

½ teaspoon hot water

1 (12-ounce) container ready-to-spread fluffy white frosting

32 miniature candy canes

32 black licorice candies

16 sour red cherry candies

 

1. Preheat the oven to 375°F.  Line baking sheets with parchment paper.  Prepare the gingerbread dough according to the package instructions for gingersnap cookies.

2. Place the dough on a lightly floured surface, roll to 1/4-inch thickness, and cut into 3½-inch ovals, using a floured egg-shaped or oval cookie cutter. Place 2 inches apart on prepared baking sheets.

3. Bake at 375°F for 8 to 10 minutes or until the edges are lightly browned. Transfer to wire racks, and cool completely (about 20 minutes).

4. Stir together the meringue powder and hot water until combined; stir in the frosting. Spoon frosting mixture into a zip-top plastic freezer bag; snip off 1 corner of the bag to make a small hole. Squeeze the bag to pipe 1 dot of frosting mixture at the top of 1 cookie; press the straight ends of 2 candy canes into the frosting to form antlers. (Prop up the candy canes as needed.) Pipe 2 large frosting ovals in the center of cookie; press 1 licorice candy in each oval to form eyes. Pipe 1 dot of frosting at bottom of cookie; press 1 cherry candy in dot to form a nose. Repeat the procedure with the remaining cookies, frosting mixture, and candies. Let stand to dry completely.

PHOTOS AND RECIPES EXCERPTED FROM CHRISTMAS COOKIE SWAP BY THE EDITORS OF OXMOOR HOUSE. COPYRIGHT © 2016 OXMOOR HOUSE. REPRINTED WITH PERMISSION FROM TIME INC. BOOKS, A DIVISION OF MEREDITH CORPORATION. NEW YORK, NY. ALL RIGHTS RESERVED.
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