Ingredients

• 2 cups Organic Unbleached White All-Purpose Flour
• 1 cup Unsalted Butter softened
• 1/4 tsp Salt
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• Brown Food Coloring optional
• Cocoa Powder optional
• Chocolate

Instructions

1. Cream together room temperature butter, sugar and salt in a bowl. Once the butter sugar mixture is done, add vanilla extract.
2. Mix in the flour until a dough-like consistency starts to form.
3. Add a few drops of brown food coloring or cocoa powder a few teaspoons at a time until the desired intensity is achieved.
4. On a well floured surface, roll the cookie dough with a rolling pin until it is 1/8 inches thick.
5. Create a paper template by tracing the moose body, antler and circle (for the base) outlines onto a piece of paper and cut out the three shapes. Now using a knife, trace the paper template on the cookie dough.
6. Line cookie sheets with parchment paper and place cookies 2-inches apart on cookie sheet.
7. Chill shapes in the refrigerator for 20 mins before baking.
8. Bake in preheated oven at 300ºF for 10 to 15 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.
9. Start melting chocolate as the cookies start to cool. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat.
10. With a toothpick apply the chocolate to adhere the antlers to the slit on top of the moose head and the feet to the base cookie.
11. Let chocolate set at room temperature before serving. Enjoy!