Holiday Favorites

Chocolate Reindeer with Vermont Skippers

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This herd of chocolate reindeer is perfect for your upcoming kid-friendly holiday parties and gatherings.Β  This recipe is always my favorite to make because it creates the most laughs. The chocolate dough does need to refrigerate, so keep that in mind before making this recipe with littles. Perhaps you want to make the dough the night before, so when your helpers are ready you can get right to business, their attention span is short, maximize it! Also, you decorate these cute little fellas BEFORE you bake them. Opposite to our classic sugar cookie.

This year, we did not factor in the time it took to chill the dough, so my little Chloe stayed up well past her bed time (10:00pm) to complete these cookies. After about 8:30pm, she turns into a complete jokester. We were laughing so hard that we had a difficult time just baking these cookies, and we probably doubled our time since we were goofing around so much. But that is what cookie bake weekend is all about, good laughs and stories we can keep telling year after year. Memories.

I hope you enjoy these playful cookies as much as we do, Fun Friyay!

Chocolate ReindeerΒ 

Ingredients

Directions

  1. Cream the butter in electric mixer
  2. Add sugar, cocoa, cream of tartar, baking soda, and salt
  3. beat until combined
  4. beat in eggs
  5. add vanilla, keep mixing
  6. Beat in as much flour as your mixer will allow, hand stir in the rest if it doesn’t fit.
  7. Divide dough into 6 equal portions. Wrap in plastic wrap and chill for 3 hours in the fridge.
  8. On a lightly floured surface, roll our each dough ball into a circle, 6 inches in diameter.
  9. Using a knife (i like pizza cutter) cut into six wedges (we did 8, just like pizza)
  10. Place wedges two inches apart on ungreased cookie sheet, push the pretzels in for antlers, chocolate skippers in for eyes, and red hot for nose.
  11. Bake in a 375* oven for 7-9 minutes. Do not overbake. I bake for exactly 7 minutes. If your reindeer start to have cracks or lines in their faces, you’re baking too long. They should be smooth like gingerbread cookies.
  12. Makes 36 large cookies.
  13. We trippled the batch, and it was WAY tooΒ  much. A double batch is OK.

 

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Until next year, cookie bakers! We’ll make a few more before Santa arrives, but our big bake is complete! Hope you enjoy some of these!!

Love + Hugs from these two French-Norwegian Babes!

Holiday Favorites

Lemon-Poppy Seed Melt Cookies

If you’re looking for a bake-ahead + freeze cookie, this is it. These cookies can last up to 6 months in your freezer. However, they taste so good, I think you’ll have a hard time putting these away. The lemon zest is bright and gives you the illusion these are “healthy” cookies. Not so much. But the creamy lemon poppy seed is a comforting flavor that has me coming back for more every time. Enjoy!
Lemon-Poppy Seed Melts

Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 tbsp poppy seeds
  • 1/8 tsp baking soda
  • 1 egg yolk
  • 1 tbsp milk
  • 2 tsp grated / shredded lemon peel
  • 1/2 tsp vanilla
  • 1+1/2 cup flour
  • 1 cup powdered sugar

Directions

  1. Pre-heat oven to 375
  2. In an electric mixing bowl, cream butter.
  3. Add granulated sugar and poppy seeds + baking soda
  4. Mix well
  5. Add egg yolk, milk, lemon peel, and vanilla until combined.
  6. Add flour
  7. Mix well
  8. Divide dough in half.
  9. Shape each half into a 9″ long roll (use a 13×9 pyrex pan to get your measurement)
  10. Wrap each long roll in plastic wrap
  11. Chill for 4 hour or overnight
  12. Using a sharp knife, cut dough into 1/2 inch thick slices
  13. Place onto ungreased cookie sheets
  14. Bake at 375 for 7-9 minutes.
  15. Place warm cookies into a bag of powdered sugar to coat.
  16. Continue cooling on cooling rack.
  17. Yield: 36 cookies
Holiday Favorites

Sunbutter Temptation Cookies

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This weekend was our annual cookie bake weekend in preparation for the upcoming holidays. This tradition started 7 years ago when I was 9 months pregnant and craving cookies. It worked out well, my mom needed a personalized gift for 15 co-workers and Cookie Bake weekend was born. Craving satisfied and gifts delivered, we have continued this tradition through babies, toddlers and now little people who actually help! It’s been fun talking about our cookie bake memories; the recipe mix-ups, spills, breastfeeding while baking, kid naps on the kitchen floor, burnt spatulas,  burnt cookies, unidentifiable cookies, the list goes on.

Each day this week, I’ll share a recipe of the cookies we made this weekend. These are our favorites, and they area also all modified to be nut-free. I hope you enjoy them as much as we do now.

Sunbutter Temptations

  • 1/2 cup Sunbutter
  • 1/2 cup butter, room temperature, unsalted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 package classic bag Hershey’s Kisses
  • 1 tsp vanilla
  • 1 + 1/2 cup King Arthur nut-free flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Directions

  1. STOP. before you do anything. unwrap a bunch of those kisses and put them in a large bowl and leave in the fridge until you’re ready to put them into your cookie.
  2. Pre-heat the oven to 375*
  3. Set out ungreased mini muffin tins.
  4. Cream the butter, Sunbutter, and both sugars together.
  5. Beat in the egg and vanilla.
  6. Mix dry ingredients together and combine them into the mixing bowl.
  7. Mix all ingredients together.
  8. Shape dough into 1″ balls.
  9. Do not press dough into the pans.
  10. Bake 6-10 minutes depending on your oven
  11. Remove cookies from oven and immediately place Hershey Kiss in the middle, you must be quick
  12. Yield: 32 cookies