Cookie #9 (Reindeer Tracks)

The next cookie recipe is a different variation on the chocolate wafers used in the peppermint snap recipe. As I’ve previously stated, this cookie is very versatile. It makes a superb base for a multitude of cookies and other desserts. It is great on its own, which is why this variation leaves the cookie to partially shine.

You can find assorted decorating kits at Williams-Sonoma, of course. You can also find them at grocery stores, Michael’s, and Jo-Ann’s . Holiday colored sanding sugars work just as well, when it comes to decorating these chocolaty morsels.

This a great recipe to have the kids help prepare. They can get in the kitchen and get their little hands dirty. Have the kids help measure, mix, and roll out the logs of dough. Once the cookies are baked and cooled, you can have them dip and decorate them. When you cut these cookies on a bias before baking, they bake up to look like little hoof tracks. Have the kids decorate sets of four the same, and tell them they are reindeer tracks to help guide Santa to your house. If you want to go the extra mile, you can cut a small “V” into one side of the cookie before baking. This will make them look even more like a hoof print.

This is a great way to spend time together to make something beautiful and delicious. It is my hope that these treats help make your holidays a little brighter like it has already done for ours.

Reindeer Tracks

1 Stick (1/2 Cup) of Unsalted Butter, softened
3/4 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
1 TSP Vanilla Paste
1 Cup All-Purpose Flour
3/4 Cup Cocoa Powder, Dutch-Processed
1/2 TSP Baking Soda
1/4 TSP Salt
1/4 TSP Espresso Powder
1/4 Cup Milk

10 Oz. White Chocolate, chopped
Assorted decorations and sprinkles

Procedure:

Cream together the butter, sugar, brown sugar, and vanilla, in the bowl of an electric mixer on medium-high speed.
In a separate bowl combine the dry ingredients.
Add the flour mixture to the butter mixture on low speed.

Pour in the milk and mix until the dough comes together.

Separate the dough into equal halves and place one half on a sheet of parchment. Press the dough into a log and roll in parchment. Roll the log until it is about 1 1/2 inches in diameter. Place on a piece of plastic wrap and twist. You can use the plastic wrap to roll the log smooth.
Repeat with the remaining dough and refrigerate both logs for at least 1 hour.

Remove one log from the fridge and slice the log into 1/8 inch thick slices.
Place on a lined baking sheet 1 inch apart.
Bake at 375 F for 12 minutes, rotate the pan halfway through baking.
Remove once the cookies look crisp around the edges and dry elsewhere. Place on a cooling rack until completely cool.

In a microwave safe bowl, heat the white chocolate in 30-second intervals until smooth.
Working one cookie at a time, dip each cookie halfway into the melted white chocolate. Place coated cookies on parchment.
Before the chocolate sets, sprinkle the coated side with whatever decorative toppers you desire.
Allow the chocolate to fully harden and set.

Reindeer Tracks Card