Hy-Vee Recipes and Ideas

Directions

1. Step1

   For cookies, sift together flour, baking powder and salt in a medium bowl; set aside.

2. Step2

   Beat butter and 1 cup sugar together in a large bowl with an electric mixer on medium for 30 seconds. Add 1 tsp. cinnamon and vanilla; beat on low speed for 3 minutes, scraping side of bowl occasionally. Beat in egg until combined. Stir in flour mixture.

3. Step3

   Divide dough in half; wrap each with plastic wrap. Refrigerate for 30 to 60 minutes or until chilled. Meanwhile, stir together remaining 2 Tbsp. granulated sugar and 1 tsp. cinnamon in a small shallow bowl; set aside.

4. Step4

   Place oven rack in center of oven. Preheat oven to 350 degrees. Remove dough from refrigerator and roll each portion between 2 sheets of parchment paper to ¼-in. thickness. Cut each portion into 9 (2½-in.) rounds for a total of 18 rounds. Dip both sides of each dough round in sugar-cinnamon mixture; place 2½ in. apart on an ungreased cookie sheet.

5. Step5

   Bake for 8 to 10 minutes or until tops are firm to touch. Cool on cookie sheet for 5 to 7 minutes. Transfer to a wire racks; cool completely.

6. Step6

   For frosting, beat powdered sugar, butter, heavy cream, 2 Tbsp. eggnog and nutmeg in a large mixing bowl with an electric mixer on medium for 30 to 60 seconds or until combined. If necessary, beat in enough of remaining 1 Tbsp. eggnog for desired consistency.

7. Step7

   Spread frosting with a small metal spatula on cookies until frosting is smooth. Decorate cookies by adding antlers and eyes with black gel and noses with red gel. Store in an airtight container in the refrigerator up to 5 days.