deer cookies



How did Valentine’s Day sneak up so fast? Last year I brought you close to a dozen heart-shaped, Valentine’s Day related foods. This year, whoops!

Just in the nick of time, I present to you cookies so light, buttery, and crisp, that any Valentine on your list would love you for them. They’re not heart-shaped, but after I dunked the chocolate-dipped ends into Valentines colored sprinkles, they totally fit the bill. These are perfect, customizable cookies for any holiday or occasion.

This “trigger quick” Cookie Chef cookie press is from the 1950s. I received it for Christmas from a daughter who enjoys giving me fun, vintage kitchen gadgets. The tool came with a variety of different plates – you may see stars, flowers, or even deer shaped cookies show up throughout the year!

I follow a fun blog called A Year in the Making. The authorposted a picture of these cookies a month or so ago, and I loved the look and shape so much I sent her a short note asking for the recipe. She was nice enough to publish it. (Check out the link.)

One quick note – this cookie press knocks out small shaped cookies like a pro, but struggles a bit making bars. It took a fair number of pumps to achieve the final length of each cookie. If you have one of these tools and have tips of how to make the bar shapes using the ribbon plate, please let me know.

Don’t have a cookie press? Chill the dough, roll it into small balls, and then flatten them with the floured end of a juice glass.

Cream cheese cookies, a delicate and buttery cookie from A Year in the Making. I substituted butter for margarine, and slightly edited the directions. Yield: about 60, 2-½ inch cookies.


  • 3 ounces cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-½ cups sifted flour

For glaze:

  • 3 ounces semisweet chocolate
  • 2 tablespoons butter
  • Colored sprinkles (nonpareils)


Preheat oven to 375 degrees F.

Using an electric mixer, cream together the cream cheese, butter, egg yolk, and vanilla until light and fluffy. Stir in flour to make a soft dough.

Fill cookie press and force through a ribbon disk. Make cookies 2 inches long (or any length you want) about an inch apart. Bake for about 9 minutes, or until golden brown around the edges. Once cookies have set, remove to a wire rack to cool completely.

Over lowest heat or over hot water, melt the chocolate with the butter. Dip one or both ends of cookies into glaze and then into nonpareils.