Reindeer Tracks Recipe
Reindeer Tracks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is the first cookie recipe I’ve ever created! It captures the essence of the holidays because there’s a trace of eggnog flavor in these adorable reindeer hoof prints. You can add red and green frosting to make them even more Christmasy or use brown sprinkles for a more natural reindeer look. —Pam Sano, Voorhees, New Jersey
Recommended: Top 10 Reindeer Treats
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min.+ chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min.+ chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • FILLING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons eggnog or heavy whipping cream
  • 1/4 cup red and green sprinkles

Directions

Cream butter, shortening, cream cheese and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Cut a notch from the top of each egg to resemble a hoof. Place 2 in. apart on parchment paper-lined baking sheets. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
For filling, beat cream cheese, butter, extracts and nutmeg until blended. Beat in confectioners’ sugar alternately with enough eggnog to reach spreading consistency. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Yield: about 2 dozen
Originally published as Reindeer Tracks in Cookies & Candies Bookazine 2017

Nutritional Facts

1 sandwich cookie: 225 calories, 14g fat (7g saturated fat), 35mg cholesterol, 136mg sodium, 21g carbohydrate (10g sugars, 0 fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • FILLING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons eggnog or heavy whipping cream
  • 1/4 cup red and green sprinkles
  1. Cream butter, shortening, cream cheese and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Cut a notch from the top of each egg to resemble a hoof. Place 2 in. apart on parchment paper-lined baking sheets. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
  4. For filling, beat cream cheese, butter, extracts and nutmeg until blended. Beat in confectioners’ sugar alternately with enough eggnog to reach spreading consistency. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Yield: about 2 dozen
Originally published as Reindeer Tracks in Cookies & Candies Bookazine 2017

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