1. Nutter Butter Reindeer Cookies
~Wilton Candy Eyes or two little marshmellows or 2 yellow M&Ms
~Pretzel Tiny Twists
~Red M&Ms for the noses
~Black licorice rope for the mouth or other black candy
~And of course the “Nutter Butter” Cookies
Use a knife to cut the rounded bottom off the tiny twist pretzel and white frosting as the “glue” to assemble everything. You can substitute the Wilton Candy Eyes for small marshamellows and put a dot of chocolate syrup in the middle to simulate the colored portion of the eye. You can also do that trick with 2 yellow M&Ms…just flip them over so they don’t see the M&M logo on it and use a dot of Hershey’s chocolate syrup to simulate the colored portion of the eye. The whites of your poor reindeer’s eyes will be yellow, but oh well! He should stop drinking so much!
2. 3 Minute No-Bake Chocolate Cookies
~2 Cup(s) granulated sugar
• 8 Tablespoon(s) (1 stick) margarine or butter
• 1/2 Cup(s) Low-fat milk
• 1/3 Cup(s) baking cocoa
• 3 Cup(s) uncooked oatmeal (quick or old fashioned–but don’t use that instant stuff)
In big saucepan, mix sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
Serving Tips: *If using old fashioned oats, cool mixture in saucepan 5 minutes.
3. Chocolate Coated Mint Cookies
6 ounces chocolate-flavor candy coating, chopped
6 ounces bittersweet chocolate, chopped
Red and Green Sprinkles
30 mint oreos or regular oreos (you can also use generic sandwhich cookies if you like)
How to Make:
1.Line a large cookie sheet with waxed paper; set aside. In a small saucepan cook and stir chocolate coating and bittersweet chocolate over low heat until melted. Remove from heat.
2.Using two forks, dip each sandwich cookie into chocolate mixture to coat, allowing excess coating to drip back into pan. Place coated cookies on the prepared cookie sheet. Top with sprinkles. Let stand until coating is set.
How to Store:
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
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