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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Reindeer Cookies

Yield: 32 cookies
Prep 40 mins Start to Finish 55 mins
Reindeer Cookies
  • 1  roll  (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
  • 64  small pretzel twists
  • 64  semisweet chocolate chips (about 1/4 cup)
  • 16  candied cherries, cut in half, if desired

1. Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3. Bake 7 to 11 minutes or until set. while warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes.

4. Store between sheets of waxed paper in tightly covered container.

From the Test Kitchen
  • Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.
Nutrition Facts (Reindeer Cookies)
  • cal. (kcal) 90,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 95,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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