Reindeer Thumbprint Cookies

Method

1. Preheat oven to 180°C, 160°C fan, Gas 4
2. Line a baking tray with parchment. Set aside.
3. Using a stand mixer or handheld electric whisk, beat the sugar and butter together until light and fluffy.
4. In a separate small bowl combine the egg and vanilla extract.
5. Add the egg mixture to the butter and sugar and beat for 2 minutes to combine.
6. Into another bowl, sift the flour, baking powder and salt.
7. Add the flour mixture a little at a time, beating between each addition until all the flour is used. If the dough is a little stiff, add a little water.
8. Using a scoop or tablespoon, measure a tbsp of dough and form into a ball. Place on the baking tray. Repeat until all the dough has been used.
9. Flatten each ball with your hand, a press or cup.
10. Using your thumb, place an indentation in the middle of each cookie, placing a cocktail cherry there.
11. Break the Pretzels in half, lightly pushing a piece into either side of the dough just above cherry so they look like antlers.
12. Bake for 8 -10 minutes until cooked through.
13. Leave to cool on a wire rack.
14. To fix the eyes, mix the icing sugar and water to make a paste and place on either side of the nose. As an alternative, use edible glue.
15. Once cool, store in an airtight container for up to 4 days.