Reindeer Cookies

Reindeer Cookies


4 cups sifted all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1 cup plus 2 tablespoons firmly packed brown sugar
1 cup butter or margarine
1 cups molasses
1/2 teaspoon vinegar

Confectioners’ Icing – white, red, and green
Multicolored sprinkles
Red cinnamon candies, silver dragees 


Sift together the flour, cinnamon, salt, and baking soda into a medium-sized bowl. Mix in sugar. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Add molasses and vinegar; stir until thoroughly blended. Cover bowl; chill dough until very firm or about 3 or 4 hours. 

Set oven for moderate, 350-degrees. Grease cooky sheets. 

On a highly floured board, roll out chilled dough, a little at a time, about 1/8 inch thick. Cut dough with a floured, reindeer shaped cooky cutter; place on the cooky sheets. Bake 8 to 10 minutes or until edges of cookies are slightly crisp. Remove from sheets and cool cookies on a wire rack. Decorate, as shown, with icing, sprinkles, candied, and dragees. 

Make 10 to 14 dozen Reindeer Cookies. 


CONFECTIONERS’ ICING: Measure 1 cup sifted confectioners’ sugar into a bowl. Stir in water, about 1 tablespoon, to make a mixture that spreads easily. Or add a little more water if it is to be brushed on cookies. Tint, if desired, with a little red or green food coloring; blend well. Makes about 1/2 cup. 


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