I loved finding deer tracks in snow when I was a kid. One day I was looking at coffee beans, and I realized they look like little hoof prints. That's how I came up with this fun recipe.—Crystal Schlueter, Northglenn, Colorado
- 1-1/4 cups butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cans (16 ounces each) vanilla frosting
- Edible silver glitter
- 1 cup whole coffee beans
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, espresso powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm enough to shape.
- Shape level tablespoons of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove cookies to wire racks to cool completely.
- Spread frosting over cookies; sprinkle with glitter. Gently press coffee beans into frosting, split sides up. Yield: about 5-1/2 dozen.
Originally published as Reindeer Track Cookies in Cookies & Candies Bookazine 2016
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