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Rocking Horse Cookies

These precious ponies are perfect baby shower favors. The 3-D cookies stand and even rock.—Lorri Reinhardt, Big Bend, Wisconsin

20 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + standing

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
ASSEMBLY:
1 cup (6 ounces) semisweet chocolate chips
40 chocolate-covered graham cracker cookies
4 cups confectioners' sugar
4-1/2 teaspoons meringue powder
3 to 4 teaspoons warm water
Paste food coloring
20 Riesen's chewy chocolate-covered caramels
Thin crafting ribbon, optional

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat
in egg and vanilla. Combine the flour, cocoa and baking soda;
gradually add to creamed mixture and mix well. Cover and refrigerate
for at least 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-1/2-in. rocking-horse-shaped cookie cutter. Place

2 of 2

Rocking Horse Cookies (continued)

Directions (continued)

on greased baking sheets, flipping half of cutouts so they face in
the opposite direction (two cutouts will form each rocking horse).
Bake at 375° for 7-9 minutes or until set. Cool for 2-3 minutes
before removing from pans to wire racks to cool completely.
Flip cutouts so their flat sides are up. Melt chips; stir until
smooth. Spread the top of a graham cracker cookie with some
chocolate; attach to body area of cutout. Repeat with remaining
cutouts. Let stand until set. Set aside remaining chocolate.
For icing, in a large bowl, beat the confectioners' sugar, meringue
powder and water on low speed just until combined. Beat on high for
4-5 minutes or until stiff peaks form. Tint as desired with food
coloring. Keep unused icing covered at all times with a damp cloth.
Flip cutouts right-side up; decorate as desired with icing. Let stand
at room temperature for several hours or until icing is firm.
To assemble horses, reheat chips until melted. Place a caramel candy
on a work surface in front of you; brush the long sides with
chocolate. Pair up two cutouts so they align, forming a rocking
horse.
Brush graham cracker cookies with chocolate; press the cutouts
together, forming a rocking horse. (Rocking horse halves are
attached in the center by the graham cracker cookies, which join the
body, and the caramel candy, which supports the rocker.)
Gently place rocking horse on its side; let stand at room temperature
for several hours or until firm. Repeat for remaining rocking
horses. With ribbon, tie bows around rocking horses' necks if
desired. Yield: 20 rocking horses.

Editor's Note: For a variation, substitute your favorite sugar cookie dough for the chocolate dough. Use shortbread cookies, white chocolate candies and untinted royal icing to assemble the rocking horses.