Reindeer peanut butter thumbprint cookies
Bake a batch of these sweet reindeer cookies on Christmas Eve to leave out for Santa. Kids will love helping out and adding Rudolph’s jammy red nose!
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Prep:25 mins
Cook:12 mins
plus cooling - Easy
Nutrition per serving
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kcal 125
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fat 3g
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saturates 1g
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carbs 21g
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sugars 0g
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fibre 1g
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protein 3g
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salt 0.16g
Ingredients
- 100g smooth peanut butter
- 2 eggs
- 100g golden caster sugar
- 1 tsp vanilla extract
- 225g plain flour
- ¼ tsp baking powder
- ½ jar seedless raspberry or strawberry jam
- 22 small pretzels
- 22 pairs of edible eye decorations
- white icing pen or mix a little icing sugar with a drop of water
Method
Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Blitz the peanut butter, eggs, sugar, vanilla, flour, baking powder and a pinch of salt in a food processor until you have a smooth dough that clumps together.
Roll the dough into walnut-sized balls and arrange on the trays. Push a thumb into the middle of each to make an indent, and fill each one with ½ tsp jam for the noses.
Cut the pretzels in half and push into the top of the cookies to create ‘antlers’. Bake for 10-12 mins until they look dry. Leave to cool on the trays. Decorate with the eyes, sticking them on using the icing. Will keep in an airtight container for up to four days.
