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Rocking Horse Cookies

 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.