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Steps
1
In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
2
With hands, shape cookie dough into 8-inch log. Shape into triangle-shaped log. Place in freezer 45 minutes or in refrigerator 1 to 2 hours until firm.
3
Heat oven to 350°F. With thin sharp knife, cut dough into 30 (1/4-inch) slices. On ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
4
Bake 8 to 10 minutes or until set and light golden brown. While warm, lightly press 2 chocolate chips into each cookie for eyes and gumdrop for nose. Cool 3 minutes; remove from cookie sheets to cooling racks. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
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Candy-coated chocolate candies may be substituted for the gumdrop nose.
Keep dough well-chilled for easy slicing.
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