Red-Nose Reindeer

These chocolate cookies travel well so they make kid-pleasing holiday treats for school.

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  • Makes: 64 servings
  • Makes: 64 reindeer
  • Prep: 40 mins
  • Chill: 1 hr
  • Bake: 8 mins 350°F per batch

Red-Nose Reindeer

Directions

  1. Prepare Basic Dough. Knead in cocoa powder until combined. Divide dough in half. If necessary, cover and chill dough 1 to 2 hours or until easy to handle. Preheat oven to 350 degree F. Shape each half of dough into an 8-inch square. Cut each square into sixteen 2-inch squares. Halve each square diagonally to make 64 triangles.
  2. Place triangles 2 inches apart on an ungreased baking sheet. For each reindeer, place two pretzel twists just under a long edge of each triangle for the antlers. Place a candied cherry half or a chocolate-covered peanut for nose in the point opposite the pretzels. Add miniature chocolate pieces for eyes.
  3. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes 64 reindeer.

From the Test Kitchen

To Store:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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