12th Day of Twelve Days of Christmas Cookies

“Merry Reindeer Cookies”

Do you remember the first time Rudolph the Red-Nosed Reindeer aired on television as a full length movie? The year was 1964, when Santa’s 9th reindeer made his debut on December 6. Who could have predicted that a movie about a reindeer would go on to be the longest running Christmas special in television history or that it would become a legendary classic children the world over would love; but it was and it is!

The classic movie was originally based on the Johnny Marks song “Rudolph the Red-Nosed Reindeer” which itself was based on a 1939 poem written by Marks’s brother in law, Robert L. May also titled Rudolph the Red-Nosed Reindeer. What people may not know is that Rudolph was originally an assignment created by Robert L. May for Montgomery Ward. Marks created this classic song that has been sung by over 35 legendary singers including Harry Brannon, Bing Crosby, Ernest Tubb, and Burl Ives, but it was Gene Autry’s version in 1949 that made it a Billboard hit that first week of January in 1950. Rudolph the Red-Nosed Reindeer sold 1.75 million copies during its first Christmas season, and as of today, it has sold over 150 million copies, second only to Bing Crosby’s “White Christmas.”

This recipe is simple, delicious, and lots of fun for the children to help out with! So gather everyone together one more time, tie on those aprons and make a few cookies to go along with your hot chocolate, then go watch a special Christmas movie together!

Ingredients:

  • 1 Pre-packaged Peanut Butter Cookie Mix (do not follow pkg. directions)
  • 1/3 cup of oil
  • 1 egg, beaten
  • 60 mini pretzel twists
  • 60 semi-sweet chocolate chips
  • 30 red cinnamon candies or red M&M candy pieces (If using M&Ms place on the cookie after 7-8 minutes of baking time so they do not crack.)

Directions:

Combine cookie mix, oil, and egg in a mixing bowl. Beat until well blended.

Shape into a 7 ½ inch roll, wrap in plastic and chill for one hour.

Unwrap the dough and cut into ¼ inch slices.

Place cookies about 2 inches apart on an ungreased baking sheet.

Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice.

Press in pretzels for antlers, chocolate chips for eyes and cinnamon candies or M&M candy pieces for the nose.

Bake at 350 degrees for 10 minutes or until golden brown. Cool on racks.

I hope you have enjoyed these 12 Days of Christmas Cookies and the articles that corresponded with them. I enjoyed sharing each and every one with you! Merry Christmas!

Enjoy from: “In the Kitchen with Sheryl”

Geauga News
Author: Geauga News