Sweet And Salty Reindeer Pops Recipes

SWEET AND SALTY CHOCOLATE REINDEER

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Divide dough into 8 portions; cover and refrigerate for at least 2 hours., Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose., Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

REINDEER POPS

Steps:

• Insert one lollipop stick into each marshmallow. In a microwave, melt chocolate and shortening; stir until smooth. Dip marshmallows in chocolate mixture, turning to coat; allow excess to drip off. Insert pops into Styrofoam to keep upright. Let stand to set slightly, about 15 minutes., Decorate faces, attaching eyeballs and using red-hot candies for noses. Using a toothpick, poke two holes in top of each marshmallow; insert pretzel pieces for antlers. If desired, decorate with sprinkles. Refrigerate until set.

CHOCOLATE SPRITZ REINDEER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
• Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

REINDEER CAKE POPS

Steps:

• Crumble the cake into fine crumbs using your hands or in a food processor. Put into a bowl. In another bowl, beat together the butter and icing sugar until creamy.
• Melt the plain chocolate in the microwave or in a bowl over a pan of barely simmering water. Add the melted chocolate to the butter mixture and combine well. Add this to the cake crumbs and mix thoroughly using your hands, until it sticks together. Divide the mixture into eight and shape each one into a smooth ball. Insert a cake pop stick, place on a tray lined with baking parchment and chill for at least 2 hours.
• Melt the milk chocolate in the microwave or in a bowl over a pan of barely simmering water. Take a cake pop and dip in the chocolate. Shake gently until the excess has drained off. Push into a polystyrene block.
• Make two holes in the top of the head and insert a pretzel 'antler' in each one. Press a sweetie nose onto the front and hold for a few seconds until attached. Repeat with all the other cake pops. Leave to set for about 20 mins and then using black icing, pipe on eyes and a mouth.