INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4
cup all-purpose flour
1
cup vanilla ready-to-spread frosting
64
semisweet chocolate chips (about 1/4 cup)
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.
High Altitude (3500-6500 ft)
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