Geometric Reindeer Sugar Cookies

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

2. Preheat oven to 375°F. On a lightly floured surface, roll one dough portion at a time to 1/8 to 1/4 inch thick.Using a 3-1/2- to 4-inch square cookie cutter and a 2- to 2-1/2-inch triangle-shape cookie cutter, cut dough into an equal number of squares and triangles. For each reindeer, place a square cutout on cookie sheet for body and overlap one corner of the square with a triangle cutout for head. To each reindeer, add 4 stick pretzels for legs and 2 small twisted pretzels for antlers, pressing pretzels into dough. Place reindeer cookies 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack, taking care not to break legs and antlers. Let cool.

To decorate:

1. Spread bodies with glaze-consistency white Royal Icing. While icing is still wet, sprinkle with finely grated white chocolate and finely grated semisweet chocolate to resemble fur.

2. For each hat, cut bottom off a large white gumdrop for a hatband and roll a small piece of white gumdrop into a ball for tassel. Use Royal Icing to attach each hatband and tassel to a large red gumdrop; let stand until icing is set. Use Royal Icing to attach each hat to a head and the side of one antler.

3. Use icing to attach miniature semisweet chocolate pieces for eyes and a miniature black candy-coated chocolate piece for each nose.

Royal Icing

1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

**Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.