HOW TO DECORATE REINDEER COOKIES RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Line the bun/muffin tin with paper cases. Put all the ingredients for the cupcakes in a mixing bowl, then beat with an electric mixer until combined.
• Divide the mixture among the paper cases, then bake in the middle of the oven for 12-15 minutes or until golden and springy to the touch. Transfer the cakes to a wire rack to cool.
• Once cool, thickly ice the tops of the cupcakes with the chocolate icing, then stick a Jaffa cake, chocolate-side down, on top of each cake. Using more icing, stick on 3 chocolate buttons for the eyes and nose. Twist a piece of strawberry lace and secure onto the button nose with more icing. Snip the marshmallows in half and secure in the middle of the button eyes in the same way, then make a dot in the middle of each marshmallow with a little more frosting to create the pupil in the eye. Finally, attach 2 mini pretzels to make antlers.

Steps:

• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
• Shape into a disk and wrap in plastic. Refrigerate 1 hour.
• When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
• Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
• Bake cookies until edges are lightly golden, 8 to 10 minutes. 
• Let cool, then frost and decorate as desired.