Another "semi-homemade" and EASY cookie recipe for Christmas. You could make lots of variations for the decorations on these. I used red m & m's for the nose. And I don't know why I broke the pretzels in half this time...it obviously looks much better with the whole pretzels! You can find the recipe here on the Pillsbury website.
| 1 | roll (16.5 oz) Pillsbury® refrigerated sugar cookies |
| 1/4 | cup all-purpose flour |
| 1 | cup vanilla ready-to-spread frosting |
| 64 | small pretzel twists |
| 64 | semisweet chocolate chips (about 1/4 cup) |
| 16 | gumdrops, cut in half |
DIRECTIONS
| 1. | Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. 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; place 2 inches apart on ungreased cookie sheet. |
| 3. | Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. |
| 4. | Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container. |
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