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Holiday Fun for the Whole Family!

We had some great holiday fun in our Uplands at Riverview showhome! Join Stacy, our sales consultant, and her two awesome elves, Bradley and Trinity, as they prepare a snack for Rudolph and cookies for Santa!

 

 REINDEER FOOD

  • A handful of wild bird seed (which may include sunflower hearts, naked rolled oats, dried mealworms, yellow millet, kibbled peanuts and black sunflower seeds) – this is what helps the reindeers fly!
  • A few rolled oats
  • Some dried fruit, like cranberries (if you have a dog, please don’t use grapes, raisins, sultanas or currants as these can be poisonous for them)
  • Some grated cheese
  • Mix it all together, then sprinkle it on your lawn or leave it in a bowl by your front door just before you go to bed.

SNICKERDOODLES

Ingredients

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour
  • Cinnamon Sugar Mixture
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in flour, mixing until just combined.
  • In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  • Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  • Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  • Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.