These Chocolate Reindeer Cookies have an intense chocolate flavor. They don’t need any icing, but since we made this recipe for Christmas cookies, I did decorate them with basic royal icing to outline the shape and give the reindeer Rudolph’s classic red nose. They yield of the recipe depends on what shape you want to cut out, my reindeer cookie molds are not small, so I got 20 cookies.
Chocolate Reindeer Cookies
Yield: 20 reindeer cookies
Recipe from Martha Stewart
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter, cut into pieces
½ cup packed light-brown sugar
1 large egg
- In a bowl, whisk together flour, cocoa, baking soda, and salt.
- In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
- Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
- Divide dough in half; roll out each half on a sheet of plastic wrap to a ¼-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch reindeer-shaped cookie cutter, cut out cookies; place, ½-inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
- Decorate with royal icing.
- You can make these extra chocolaty by covering them in melted semi sweet chocolate before you decorate with royal icing.
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