5tablespoonsunsalted buttercold, and cut into pieces
1/2cup/100 g granulated sugar
2tablespoonspure maple syrup
6ounceschocolatefinely and evenly chopped
Sift together the flour, baking soda, salt and spices. In a large bowl, cut the butter into the flour mixture with a pastry blender (or you may use two forks or process in a food processor). When the mixture resembles fine bread crumbs, add the sugar, syrup and egg yolk, and mix or process to a firm dough. Knead lightly.
Line two baking sheets with parchment paper.
Roll the dough to 1/4-inch thickness between two sheets of parchment paper. Cut the rolled dough with a reindeer cookie cutter (or other preferred cutter). Transfer the shapes to the parchment lined baking sheets using a spatula, and then chill the shapes in the refrigerator for 10 minutes or until firm.
Preheat the oven to 350F.
Bake the cookies for 10-12 minutes, or until golden around the edges. The cookies should be fragrant and slightly puffed.
Let the cookies cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.
Line a work surface with a sheet of waxed paper or parchment paper.
Melt the chocolate in a small saucepan over low heat on the stove top, or heat at 30 second increments in the microwave until melted and smooth. Dip the reindeer's feet/lower half of body into the chocolate and place on the paper. Let stand until the chocolate is set.
When the chocolate is well set, place the cookies in an air-tight container, or package them in cellophane bags tied with holiday ribbon for gift giving.
Keyword gingerbread dough, maple syrup, unsalted butter