Reindeer Noses Recipe 455 Recipes

GINGERBREAD REINDEER

Steps:

• Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
• Beat the granulated sugar and butter with an electric mixer in a large bowl starting on low speed and increasing to medium, scraping down the sides of the bowl as needed, until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then beat in the egg (the mixture will look curdled). Reduce the speed to low and beat in the flour mixture a little at a time until the mixture comes together. Then increase the speed to medium and beat until well incorporated and a sticky dough forms. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Keeping one disk refrigerated, roll the other disk on a well-floured surface to a thickness of 1/8 inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out cookies as close together as possible. Pull away the extra dough around each shape and use a small spatula to transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather together the scraps, leaving behind the excess flour, knead a few times to form a smooth dough again and reroll in the same way. (If there are any pieces of stuck dough on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.)
• Bake the cookies in the center of the oven racks, rotating them from top to bottom and front to back halfway through, until slightly firm to the touch but not brown, about 12 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool. Repeat the process with the remaining dough.
• Meanwhile, make the royal icing for decorating. Combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on low until the icing thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the icing sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth it out.)
• Spoon about 1/3 cup of icing into each of 3 separate bowls (cover any remaining icing with plastic wrap and reserve in case you need more). Leave 1 bowl white. Dye the second bowl black and the third light brown. Thin out the light brown icing with 1 teaspoon water. Transfer the icing to separate resealable plastic bags. Snip a very tiny hole in the corner of the white and black icing bags, and snip a larger hole in the corner of the light brown icing bag.
• Place each cookie right side up in front of you. With the black icing, pipe an outline around the head of each cookie, around the arms and across the chest with a bowed line. Turn the gingerbread man upside down so it is standing on its head; now you can see the shape of the reindeer's head. Pipe black antlers coming out of the top of the head, over the gingerbread man's legs and feet.
• Using the loose light brown icing, flood each reindeer's head, using a toothpick to nudge the icing into any tight spots. Place a red cinnamon candy in the center of each face for the nose. Dry until set, 40 minutes to 1 hour.
• Once the brown base has dried, pipe on the rest of the face. Pipe 2 white dots above the nose for the whites of the eyes, and 2 white dots on the underside of the ears for downy fur. Use the black icing to pipe a smiling mouth and eyebrows. Once the white icing has slightly dried, pipe in black pupils. Give your reindeer some personality! Let the icing dry until hardened, 1 hour or ideally overnight.
• The cookies can be stored in an airtight container for up to 3 days, but are best eaten fresh.

REINDEER NOSES RECIPE - (4.5/5)

Steps:

• Preheat your oven to 225 degrees. Spread the round pretzels on a cookie sheet so that they lie flat. Unwrap kisses, one for each pretzel. Place one kiss inside each pretzel. Place the cookie sheet into the oven. Allow the kisses to melt. (Don't leave the room. This really takes only 3 or 4 minutes, maybe less, depending on your oven.) Keep checking on the kisses. If you press on the kiss and it squishes all the way down, they're ready. Take them out. (If you leave them in too long, they will dry out and become hard.) Press one M&M into each kiss. Push them around a little so that chocolate touches all of the edges of the pretzels. This will make it harder for the kiss to fall out of the pretzel once it sets up. Allow the chocolate to set up. They will set up fine at room temperature, but you can put them in the refridgerator to encourage the process.

REINDEER NOSES

Steps:

• Preheat oven to 170 degrees.
• Place pretzels on parchment covered cookie sheet.
• Unwrap 1 Hershey's Kiss for each pretzel and place on top.
• Bake 4-6 minutes until Kisses are soft.
• Remove from oven and press one coloured M&M into each Kiss.
• Allow to cool completely.

REINDEER NOSES

Steps:

• Put 12 red hots in each baggie Insert this poem in each baggie:
• I wanted the perfect gift for you, But couldn't decide just what to d0(exclaimation mark)I almost sent you a dozen roses, but instead here's a dozen of reindeer noses!
• Seal the baggies.
• You can also staple the poem on the outside of the baggies.

REINDEER NOSES

Steps:

• Preheat your oven to 225 degrees. Now, spread the round pretzels on a cookie sheet so that they lie flat. Fill it up. Unwrap about a million kisses, one for each pretzel and one for each kid's mouth every few minutes. Place one kiss in each pretzel. Now, place the cookie sheet into your oven. Allow the kisses to melt. Don't leave the room. This really takes only 3 or 4 minutes. Maybe less, depending on your oven. Take them out as soon as the kisses are melted, but still hold their shape. If you leave them in too long, they will dry out and become hard. Now, press one M&M into each kiss. Push them around a little so that chocolate touches all of the edges of the pretzels. Allow the chocolate to set up and enjoy. They will set up fine at room temperature, but we usually end up sticking them in the fridge to encourage the process.

RUDOLPH THE RED NOSED REINDEER COOKIES

Steps:

• Microwave the chocolate in a small glass dish on high for 3 minutes, stirring once.
• For each Rudolph dip 2 pretzel sticks in chocolate and stick to top of each sandwich cookie, forming large antlers.
• Break one pretzel in half, dip in chocolate and place pretzel half next to longer pretzel sticks, forming antlers.
• Dip one side of blue, green, or brown mini M&M's in melted candy coating and place, coated side down, on cookies for the eyes.
• Dip one side of the cinnamon red hot, or red M&M in candy coating, and place on cookies, coated side down, for the nose.