REINDEER COOKIES

CREDIT TO (TASTE OF HOME) AND RECIPE BY: Gretchen Vandenberghe, Toledo, Ohio

Total Time

Prep: 15 min. + chilling Bake: 10 min.

Makes:

2 dozen

Ingredients:

• 1 package (17-1/2 ounces) peanut butter cookie mix
• 1/3 cup canola oil
• 1 large egg, room temperature
• 30 miniature pretzels, halved
• 1/3 cup semisweet chocolate chips, melted
• 60 candy eyes
• 30 red milk chocolate M&M's

Directions:

1. In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. log; securely wrap log in waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices.
2. Preheat oven to 350°. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, squeeze each cookie slice at the equator, making a slight indentation on each side of the cookie. Press in pretzels for antlers.
3. Bake until light brown, 9-11 minutes. Remove to wire racks to cool. Place melted chocolate chips in a piping bag or resealable bag; cut a small opening at the corner. Adhere eyes and noses to cookies using small amount of melted chocolate. Pipe mouth and eyebrows using melted chocolate; allow chocolate to set before serving.

Nutrition Facts:

1 cookie: 129 calories, 7g fat (2g saturated fat), 6mg cholesterol, 134mg sodium, 16g carbohydrate (2g sugars, 0 fiber), 2g protein.