While most reindeer prefer a diet of grasses and lichen, Rudolph and the boys have been known to enjoy a carrot or two.
- Portion size 64 servings
- Credits : Canadian Living: Holiday 2008
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg, vanilla and orange rind. In separate bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg and salt; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.
On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. With floured 3-inch (8 cm) carrot-shaped cutter, cut out cookies. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light golden on bottoms and edges, 10 to 12 minutes. Transfer to racks; let cool.
Tint 1/3 cup (75 mL) of the icing green. Tint remaining icing orange. Using piping bag fitted with 1/4-inch (5 mm) tip (or plastic bag with corner snipped off), pipe along cookie edges. Fill in with icing or decorate as desired. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 19 mg
- Protein 1 g
- Calories 66.0
- Total fat 2 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 1.0
- Folate 5.0
- Vitamin A 2.0