The holidays bring out the kid in me. I sing along to all the songs, get giddy at the idea of buying a tree, and make my husband listen to me sing while we decorate. It’s the one time of year that holds the most tradition for me.
Holiday baking was always a ritual in my house. My mom would pull a chair up to the counter for me to stand on and I would help her stir the dough or decorate the cookies. One of my favorite cookies to make were Reindeer cookies.
Yes, I know, they don’t LOOK like reindeer. I can never seem to find a reindeer cutter no matter where I look! So I settle for other holiday shapes but still use the same recipe. These are spicier than gingerbread but without the ginger and are great plain or frosted.
Cinnamon, nutmeg, cloves, and allspice. This is what Christmas smells like.
Then we need brown sugar. I like to use dark brown sugar; it’s so flavorful!
Egg and vanilla will bring it all together.
Cream your butter and sugar, add the egg, add the flour and spices and then wrap your dough. This dough is so spicy, it needs to chill. After an hour in the fridge, it’s time to roll it out.
Grab the holiday cutters. Maybe you were lucky enough to find a reindeer cutter? If so, let me know where you found it!
Cut out the shapes and place on a cookie sheet. This was always one of my favorite parts.
Bake for only 6 minutes or so and let them cool. Cool cat…cool. Make a nice and simple glaze, if you so desire.
And glaze those babies.
Place them on a decorative plate and watch them dissappear.
I was so lucky to be able to spend my holidays with family, doing the things kids should do, like bake cookies, decorate trees and sit on Santa’s lap. Unfortunately, not all children will be so lucky. I was recently contacted by OXO to ask if I would help spread the word about Cookies for Kids’ Cancer. Two OXO employees, Larry and Gretchen Witt started Cookies when their son Liam was diagnosed with pediatric cancer. They learned that 25% of children diagnosed with cancer do not survive due to lack of funding for effective therapies.
This year, OXO has made a Limited Edition “Be A Good Cookie” spatula that they are selling to help raise money and awareness for pediatric cancer. You can buy them at Bed Bath & Beyond, Amazon.com or go to www.oxogoodcookies.com to find local retailers and 50% of the profits will be donated, up to $100,000.
OXO was kind enough to send me a spatula to use and another one to give away to one lucky reader. These are so cute and I love the little saying on them! It makes me smile.
Here’s how you can win:
Head over to www.oxogoodcookies.com and send a Virtual Cookie to at least 5 people, come back here and let me know you did it. OXO will make a donation for each virtual cookie you share, so the more the better! (You MUST do this in order to qualify to win)
UPDATE: I have contacted OXO because I noticed that the “Send a Virtual Cookie” page is not working. I’m not sure how many are having this problem, but I would like to inform you that there will be a new way to win.
Leave a comment telling me about your favorite holiday tradition.
Want to increase your odds of winning? You can do any of the following items in addition. Just make sure you leave a separate comment for each item you do:
1. Inquire at www.oxogoodcookies.com about hosting a bake sale.
2. “Like” Cookies For Kids’ Cancer on Facebook
3. Share this post on a social network (Facebook, Google +, Twitter, etc) with others using the “share” bar at the bottom of this post.
The giveaway will close on Monday, December 19th at 12pm EST. One winner (US residents only, sorry!) will be selected at random,contacted via email, and also an announcement will be made on Thursday’s post. Good luck to all and please help support this cause!
Yields: 1 Dozen cutout cookies (depending on cutter size)
1/2 C butter, softened
1 C packed brown sugar
1 tspn vanilla
1 1/2 C flour
1 tspn baking powder
1/4 tspn salt
1 1/2 tspn cinnamon
1/2 tspn allspice
1/4 tspn crushed cloves
1/4 tspn nutmeg
1. Preheat oven to 350 degrees F. Combine all of the dry ingredients together in a large bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and brown sugar together until fluffy. Scrape the sides of the bowl down.
3. On a low speed, add the egg and vanilla and let mix until incorporated. Scrape again.
4. On the lowest setting, slowly add your flour until incorporated. Scrape the sides of the bowl and mix the rest by hand.
5. Form the dough into a ball, place in a bowl and cover. Refrigerate for at least one hour.
6. Turn the dough onto a floured surface, and with a floured rolling pin, gently roll out to about 1/4 inch thickness.
7. Cut out dough and place on a baking sheet lined with parchment paper. Bake for 6-8 minutes.
To make a glaze:
Stir 1 T and 1/2 tspn of whole milk into 1 C of confectioner’s sugar (powdered sugar). Add 1/2 tspn of vanilla as well. Whisk to combine, adding more milk or more sugar until you get the desired consistency.