Frosted Reindeer Cookies

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

  • prep time 40 min
  • total time 55 min
  • ingredients 6
  • servings 32

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
1
cup vanilla creamy ready-to-spread frosting (from 1-lb container)
64
small pretzel twists
64
semisweet chocolate chips (about 1/4 cup)
16
gumdrops, cut in half
  • 1 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.
  • 2 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.
  • 3 Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie (frosted and decorated)
    Calories
    130
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    95mg
    95%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    0g
    0%
      Sugars
    11g
    11%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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