Advent Shadowbox: Day 25, Elvis Dog and Reindeer Cookies

December 21, 2011
25th Day of Advent
4 Days til Christmas

Lure Santa’s Reindeer and Keep the Dog Quiet Once They Get Here…

Elvis Dog & Reindeer Cookies

Ingredients
1/3-1/2 cup peanut butter
1/2 cup mashed banana
1 egg
2 teaspoons honey
1 cup whole wheat flour (or pulverized oats)
1/2 cup oats
egg whites (optional)

Method
Preheat oven to 325f and line cookie sheets with parchment.
Combine wet ingredients. Add flour and oats.
Place dough between two sheets of waxed paper and roll to ½ to ¼-in thickness.
Cut with festive cookie cutters.
OR
If dough is soft, drop by teaspoons onto parchment and flatten slightly.
Brush with egg whites. (Optional)
Bake 20-30 minutes until brown and no longer moist.
Cool completely.

[For Dogs and Reindeer Only? Well, actually, they taste pretty good!]
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Here’s Today’s Advent Shadowbox Insert:

And here’s the Advent Shadowbox from afar:

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Update: We ended up making drop style cookies rather than using cutters because our dough was so soft tonight!
Elvis has tried them and approved!

Here’s the finished product:

Print Recipe

Elvis Dog & Reindeer Cookies

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

• 1/3-1/2 cup peanut butter
• 1/2 cup mashed banana
• 1 egg
• 2 teaspoons honey
• 1 cup whole wheat flour or pulverized oats
• 1/2 cup oats
• egg whites optional

Instructions

• Preheat oven to 325f and line cookie sheets with parchment.
• Combine wet ingredients. Add flour and oats.
• Place dough between two sheets of waxed paper and roll to ½ to ¼-in thickness.
• Cut with festive cookie cutters.
• OR
• If dough is soft, drop by teaspoons onto parchment and flatten slightly.
• Brush with egg whites. (Optional)
• Bake 20-30 minutes until brown and no longer moist.
• Cool completely.