Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3
tablespoons mild molasses
1/2
cup all-purpose flour
3/4
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/2
teaspoon ground allspice
1/4
teaspoon ground cloves
60
small pretzel twists
60
semisweet chocolate chips (about 1/2 cup)
30
small gumdrops
Preparation
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.)
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.
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.
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.
