Reindeer Spice Cookies

Directions

1. 1
   Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches.
2. 2
   In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms.
3. 3
   In medium bowl, mix flour, cinnamon, ginger, cloves, salt and nutmeg; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until fluffy. On low speed, beat in flour mixture.
4. 4
   Mix Bisquick, powdered sugar and pecans in medium bowl.
5. 5
   Place dough on surface sprinkled with Bisquick mix. Knead 10 times.
6. 6
   Divide dough in half; flatten each half into 1/4-inch-thick round. Wrap dough rounds separately; refrigerate about 1 hour or until chilled.
7. 7
   Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
8. 8
   Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
9. 9
   Heat oven to 350°F. On floured cloth-covered work surface, roll half of dough at a time with floured rolling pin to 1/8-inch thickness.
10. 10
    Bake 15 to 20 minutes or until set but not brown.
11. 11
    Fill 5-quart or larger pot two-thirds full of water.
12. 12
    Cut with floured 2- to 3-inch reindeer-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets.
13. 13
    Brush with 1/3 cup of preserves. Cool completely.
14. 14
    Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt.
15. 15
    Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
16. 16
    Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur.
17. 17
    Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes.
18. 18
    Place frosting in large resealable food-storage plastic bags. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe frosting along edge of each reindeer cookie.
19. 19
    Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
20. 20
    Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside.
21. 21
    Place 1 cinnamon candy on each for nose.
22. 22
    Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving.
23. 23
    Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides.
24. 24
    Remove side of pan.
25. 25
    Remove fish; drain oil from skillet.
26. 26
    Cut into wedges.
27. 27
    Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients.
28. 28
    Serve with whipped cream. Store covered in refrigerator.
29. 29
    Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet.
30. 30
    Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.
31. 31
    Remove bay leaves.