These Reindeer Corn Christmas Butter Cookies are a combination of a classic buttery cookie and a special holiday decorated cookie. The simple thumbprint filled with white chocolate and reindeer corn turns a basic butter cookie into a new holiday favorite!
Cookies will keep in an airtight container for up to 4 days. ALSO: White chocolate almond bark can be found on the baking isle located near the chocolate chips, with the melting chocolate. It has nothing to do with almonds, doesn't contain them. It's a great melting chocolate, and easy to work with. The flavor is like the white chocolate from a candy counter, and I always recommend this for melting and dipping. If you find you left your chocolate, or white chocolate in the microwave too long, and it's thick, and won't stir easily, add about a Tablespoon of cream to the chocolate and stir again. Place it back in the microwave for about 10 seconds, and keep stirring it until it thins enough to work with. Some microwaves heat faster than others; if your microwave is high wattage, try melting at 10 second intervals, or 15 second intervals instead of 20 second intervals to melt the chocolate.