Festive and whimsical Rudolph cookies for the holiday season. From a recipe in Ladies Home Journal, December 2007.
1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets.
2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, baking soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.
3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M&M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely.
Can be made ahead, store in an airtight container.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 41 (45%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.5mg||3 %|
|Sodium 91.9mg||3 %|
|Potassium 34.9mg||1 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.1g|
|Protein 1.2g||2 %|
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Calories per serving: 92
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