From BETTY CROCKER
Makes 20 cookies
These cute reindeer cookies will be flying off holiday dessert platters.
1 pouch (17.5 oz) BETTY CROCKER sugar cookie mix
Flour, butter, and egg called for on sugar cookie mix pouch for cutout cookies
1 container (16 oz) BETTY CROCKER Rich & Creamy Chocolate Frosting
40 BETTY CROCKER Candy Shop candy eyeballs
20 milk chocolate candy drops, unwrapped
1 tube (3.5 oz) sparkle gel icing (red, green or white), if desired
BETTY CROCKER Jingle Mix nonpareils, if desired
1.Heat oven to 375 degrees. In large bowl, mix cookie mix, flour, butter, and egg with spoon until soft dough forms. Divide dough in half; shape into flattened squares. Wrap each flattened square in plastic wrap; refrigerate about 15 minutes, or until dough is firm and cold, yet pliable.
2.Take out one half of dough from refrigerator and unwrap. On work surface sprinkled generously with flour, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread boy cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 6 to 8 minutes, or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
3.Turn each cookie so head is pointed down to look like a reindeer face. Using knife, spread slightly less than 2 teaspoons frosting over cookie. Attach 2 candy eyeballs and 1 milk chocolate drop for nose. Decorate with gel icing to look like antlers on each cookie. Sprinkle with candy sprinkles. Let stand until set.
-If using 21-oz pouch of BETTY CROCKER Sugar Cookie Mix, make dough as directed on pouch for cutout cookies. For decorating cookies, use heaping 1 1/2 teaspoons frosting per cookie, 48 candy eyeballs, 24 milk chocolate candy drops and 1 tube of sparkle gel icing. Makes 24 cookies.
-While piping antlers, wipe icing nozzle clean with a paper towel between each cookie.
Find this recipe and more holiday treats at bettycrocker.com