Reindeer Cookies

By srumbel

These cookie cuties are fun for children to help make.
from pillsbury.com

Ingredients

• 1 1 1
• roll (30 oz) Pillsbury® refrigerated gingerbread cookies
• 120 120 120
• small small pretzel twists
• 120 120 120
• 1/2 chocolate chips (about 1/2 cup)
• 30 30 30
• candied cherries, cut in half, if desired

Preparation

Step 1

1
Heat oven to 350°F. Divide dough in half; refrigerate one half until needed. With hands, shape one half of cookie dough into 7 1/2-inch-long triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2
With thin sharp knife, cut dough into 30 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3
Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Repeat with remaining half of dough. Store between sheets of waxed paper in tightly covered container.

Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.