My very good friend Michelle came through for me again and recommended that I make these reindeer cookies she found on Pillsbury.com, and I'm so glad I did! I made a humongous batch of cookies (three batches, actually) for my husband's work and Thing Two's Christmas party, and they were a hit! I used M&Ms for the nose rather than "candied cherries" since I don't exactly know what candied cherries are, lol, but it turned out perfectly. I also had to use large pretzels since they don't have the little twists anywhere around, but broken just right made decent antlers. These cookies were pretty fun to make, especially if you can recruit some little helpers. Use your favorite peanut butter or gingerbread cookie recipe if you want to make it from scratch - anyway you do it, its a fun, festive treat :)
Yields 32 cookies
1 roll (16.5 oz.) refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips
16 candied cherries, cut in half (or 32 red M&Ms)
1. Heat oven to 350°. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2. With thin sharp knife, cut dough into 32 (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. Store between sheets of waxed paper in tightly covered container.