Frosted Reindeer Cookies

Frosted Reindeer Cookies
Staff Writer
Pillsbury

Just shape the cookie dough into a triangular log, and slice for fun reindeer cookies ready in a flash.

32
Servings
32
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 roll refrigerated sugar cookies
  • 1/4 Cup all-purpose flour
  • 1 Cup vanilla creamy ready-to-spread frosting
  • 64 small pretzel twists
  • 64 semisweet chocolate chips, about 1/4 cup
  • 16 gumdrops, cut in half

Directions

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 degrees. 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 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.

Nutritional Facts

Total Fat
1g
1%
Sugar
4g
4%
Carbohydrate, by difference
5g
4%
Vitamin K (phylloquinone)
1µg
1%
Folate, total
3µg
1%
Phosphorus, P
3mg
0%
Selenium, Se
1µg
2%
Sodium, Na
12mg
1%
Water
1g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.