Chimneyside Chats with margø


Gather 'round the open fire for Chimneyside Chats - a monthly feature with holiday stories from our favorite artists. See what's in their stockings this year as they reminisce on Christmas memories, share their favorite recipe and more! Here's what alt-rock artist margø had to say:

As a child, I absolutely loved Christmas baking with my family. It became a sort of tradition throughout my childhood that we’d participate in Christmas bake sales – on cold winter evenings we’d turn on Christmas CDs, light the Christmas tree and all sit around the kitchen table working on a holiday themed recipe. My favorite recipe (by far) was the Reindeer Cookies, and I’m happy to share it with you!

Ingredients:

- 1 cup butter, softened

- 1 cup white sugar

- 1 cup smooth peanut butter

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 teaspoon salt

- 3 cups all-purpose flour

- 2 teaspoons baking soda

- 72 small pretzel twists, or as needed

- 1/2 cup chocolate chips, or as needed

Instructions:

1) Preheat oven to 375 degrees F (190 degrees C).

2) Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.

3) Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.

4) Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

(Fun recipe edit – my family would often substitute M&M’s for the eyes and use red gumdrops for the nose!)

Happy holidays, and enjoy!

Learn more about margø  and listen to the song she chose for our Chimneyside Chat playlist!
"Happy Xmas (War is Over)" by John Lennon