Ingredients
- 1 package (17-1/2 ounces) peanut butter cookie mix
- 1/3 cup canola oil
- 1 large egg, room temperature
- 30 miniature pretzels, halved
- 1/3 cup semisweet chocolate chips, melted
- 60 candy eyes
- 30 red milk chocolate M&M’s
Directions
- In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. log; securely wrap log in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices.
- Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers.
- Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.
The Winter Sour is bitter, sweet and seasonal. It calls for Campari, the Italian bitter red liqueur, plus Meyer lemon juice, honey syrup, egg white and a rosemary sprig. he honey and lemon balance the Campari’s bitterness with a classic blend of sweet and tart, the egg white lends a silky texture to the drink and rosemary fragrance and festive vibe.
Ingredients
- Leaves from 1 small rosemary sprig
- 1 1/2 ounces clover honey syrup*
- 1 ounce Campari
- 1 1/2 ounces Meyer lemon juice, freshly squeezed
- 1 ounce egg white
- Garnish: rosemary sprig
Directions
Add the rosemary leaves and honey syrup into a shaker and muddle gently.
- Add the Campari, Meyer lemon juice and egg white and vigorously dry-shake (without ice) for 15 seconds.
- Add ice and shake again until well-chilled.
- Double-strain into a cocktail glass.
- Garnish with a small rosemary sprig.
*Clover honey syrup: Add 1/2 cup clover honey and 1/2 cup water into a small saucepan over medium heat. Stir until the honey is dissolved and the mixture is smooth. Allow to cool then transfer to an airtight container. The syrup will keep, refrigerated, for up to 1 month.