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Rudolph's Christmas Sugar Cookies

Rudolph's Christmas Sugar Cookies

Ralph Anderson; Mindi Shapiro Levine

Prep time 30 mins
Freeze time 15 mins
Bake time 12 mins
Cool time 21 mins
Yield

Makes 1 1/2 dozen

Start with refrigerated sugar cookie dough to make these adorable reindeer cookies. Kids can help place Rudolph's eyes, mouth, and antlers.

Ingredients

  • 1 (16.5-oz.) package refrigerated sugar cookie dough
  • 36 pretzel twists
  • 36 semisweet chocolate mini morsels
  • 18 red cinnamon candies

How to Make It

  1. Freeze dough 15 minutes.

  2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

  3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

  4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

  5. Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.