Rudolph Cookies LR1

Heart Shaped Rudolph Cookies

You’ve seen the movie, the ornaments, the toys- now everyone’s favorite red nosed reindeer has his face on a cookie! All you need to recreate your very own Rudolph likeness are two heart shaped cookie cutters, a giant bag of royal icing, and an assortment of candy for his face. Featuring three small hearts per antler, this reindeer rendition is picture perfect. Really, Rudolph has never looked this good.

AuthorMackieDifficultyBeginner

Ingredients
  cup Butter (soft)
 ¾ cup Sugar
 1 tsp Baking Powder
 1 Egg
 1 tbsp Milk
 1 tsp Vanilla
 2 cups Flour
Royal Icing
 2 cups Confectioners' Sugar
 1 ½ tbsp Meringue Powder
 ¼ tsp Cream of Tartar
 ¼ cup Warm Water
 ½ tsp Vanilla
 Brown Food Coloring (I used a combination of 2 green, 3 red, & 4 yellow drops until I got a color that I liked)
 Mini Marshmallows (cut in half)
 Brown M&M's
 Red M&M's

Cookie
1

Beat butter on high speed for 30 seconds. Add sugar, baking powder, and salt; mix until combined. Beat in egg, milk, and vanilla. Add flour, mixing until incorporated. Cover and chill dough for 2 hours or until stiff enough to handle.
Preheat oven to 375 degrees.

2

On a floured work surface, roll the dough ¼ inch to 1/8 inch thick. Using a 3 inch heart shaped cutout, one large heart. Using a 1 inch heart shaped cutout, cut six small hearts. Place the 3 small hearts on each of the arches of the large heart. Space each reindeer 1 inch apart on an ungreased baking sheet. (Fun fact: I was not paying attention when I was baking my hearts so I cooked each heart independently. I later glued them together with frosting and they actually hardened enough to become a single cookie: phew!)

3

Bake for 7-10 minutes or until the edges are lightly browned. Transfer cookies to a cooling rack, taking great care with the antlers, and allow to cool entirely.

Royal Icing
4

Combine the dry ingredients in a large bowl, then add the water and vanilla. Beat on low speed until combined, then beat on high speed for 7-10 minutes, or until very stiff. Reserve 1/3 of the white frosting. Add the food dye to the remaining 2/3 of the frosting until you achieve your desired color.

5

Outline each little heart with white icing, tracing the shape of the cookie. Fill the interior of the antlers with brown icing. Frost the entire large heart in brown icing. Quickly add two mini marshmallows in the middle of the large heart to create eyeballs. Frosting the back of two brown M&Ms, glue pupils onto the marshmallows. Place a single red M&M at the tip of the large heart to give the reindeer a nose. Allow the icing to fully set before serving.

Ingredients

Ingredients
  cup Butter (soft)
 ¾ cup Sugar
 1 tsp Baking Powder
 1 Egg
 1 tbsp Milk
 1 tsp Vanilla
 2 cups Flour
Royal Icing
 2 cups Confectioners' Sugar
 1 ½ tbsp Meringue Powder
 ¼ tsp Cream of Tartar
 ¼ cup Warm Water
 ½ tsp Vanilla
 Brown Food Coloring (I used a combination of 2 green, 3 red, & 4 yellow drops until I got a color that I liked)
 Mini Marshmallows (cut in half)
 Brown M&M's
 Red M&M's

Directions

Cookie
1

Beat butter on high speed for 30 seconds. Add sugar, baking powder, and salt; mix until combined. Beat in egg, milk, and vanilla. Add flour, mixing until incorporated. Cover and chill dough for 2 hours or until stiff enough to handle.
Preheat oven to 375 degrees.

2

On a floured work surface, roll the dough ¼ inch to 1/8 inch thick. Using a 3 inch heart shaped cutout, one large heart. Using a 1 inch heart shaped cutout, cut six small hearts. Place the 3 small hearts on each of the arches of the large heart. Space each reindeer 1 inch apart on an ungreased baking sheet. (Fun fact: I was not paying attention when I was baking my hearts so I cooked each heart independently. I later glued them together with frosting and they actually hardened enough to become a single cookie: phew!)

3

Bake for 7-10 minutes or until the edges are lightly browned. Transfer cookies to a cooling rack, taking great care with the antlers, and allow to cool entirely.

Royal Icing
4

Combine the dry ingredients in a large bowl, then add the water and vanilla. Beat on low speed until combined, then beat on high speed for 7-10 minutes, or until very stiff. Reserve 1/3 of the white frosting. Add the food dye to the remaining 2/3 of the frosting until you achieve your desired color.

5

Outline each little heart with white icing, tracing the shape of the cookie. Fill the interior of the antlers with brown icing. Frost the entire large heart in brown icing. Quickly add two mini marshmallows in the middle of the large heart to create eyeballs. Frosting the back of two brown M&Ms, glue pupils onto the marshmallows. Place a single red M&M at the tip of the large heart to give the reindeer a nose. Allow the icing to fully set before serving.

Heart Shaped Rudolph Cookies

Thanks to Better Homes & Gardens for the recipe!

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