Frosted Reindeer Cookies
Total Time: 55 minutes
- Prep: 40 minutes
- Cook: 15 minutes
- 1 roll Pillsbury® refrigerated sugar cookies
- ¼ cup all-purpose flour
- 1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
- 64 small pretzel twists
- 96 gumdrops (cut in half)
In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes.
Heat oven to 350°F. With thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press two halved gumdrops into each cookie for eyes and one halved gumdrop for nose.
Store between sheets of waxed paper in tightly covered container.