Rudolph Cookies

Christmas is 100 times better when you have a little person to share in the fun. Last week Nick and I did gingerbread cookies and this weekend Rudolph cookies. I saw the idea in the December Parents Magazine issue.  It called for the Betty Crocker peanut butter cookie mix, but unless I'm totally rushed, I like to bake from scratch.  We were taking these to a kid's party so I skipped the peanut butter idea and did sugar cookies instead for allergy reasons. I feel so bad for anyone who might have a peanut allergy. I'm not sure how I would survive.

The sugar cookie recipe - adapted from The America's Test Kitchen Family Baking Book
1 c sugar
1/3 c maple syrup (current addiction)
1/2 tsp baking powder
14 T butter, softened
2 tsp vanilla
2 T ground flax & 1 T chia seeds mixed with 1/4 c water - or 2 eggs - let sit 5-10 min
1 1/4 c white flour
1 1/4 c whole wheat flour

Cream sugar, syrup and butter till fluffy. Add in vanilla, flax, chia + water (after having let it sit). Mix until combined and then let sit about 20 minutes - mixture should puff up a little bit.  Then add in flours and baking powder. Mix until combined. Roll into balls and cook for 10 to 12 minutes at 350. Don't let them brown on the bottom - you want these to be soft and chewy, so they might look a little undercooked - that is perfect. They will cool and set. 

Then you need red m & m's, brown mini m & m's and chocolate covered pretzels. Use the pretzels (2 per cookie) for the ears, the red m & m for the nose and brown or any color really - mini ones for the eyes. I used frosting to attach them (butter, milk and 10x sugar not really measured).   Nick and I had a blast! At first he was totally concentrating and into the job. Then when I let him eat one m & m, it was all over!  I like this age so much.  My little helper!