Reindeer Palmiers

1. In a small bowl stir together the sugar, ginger, cinnamon, and nutmeg. Spread half of the sugar mixture onto a piece of parchment paper. Unfold one of the puff pastry sheets and place on the sugar mixture. Roll pastry to a 12 x10-inch rectangle. (Dust the top of the pastry with flour to prevent sticking to the rolling pin.) To form log, roll the short sides of pastry toward each other to meet in the center. Wrap in plastic wrap and chill for 4 to 24 hours. (Or, freeze for 1 hour.) Return excess sugar mixture from parchment to a bowl; set aside. Repeat rolling with remaining pastry and remaining half of the sugar mixture.

2. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Slice the puff pastry roll crosswise into 1/2-inch slices. Dip the cut sides in reserved sugar mixture. Place 2 inches apart on prepared baking sheets, sugared-side up. Gently unroll both sides of the pastry and pinch in center to form the nose. Bake 15 to 17 minutes or until golden. Cool on wire rack. Carefully peel cookies off parchment paper. To decorate, add Royal Icing dots for eyes and attach semisweet chocolate pieces with Royal Icing for nose.

Gesine's Favorite Royal Icing

1. In a small bowl combine powdered sugar and dried egg whites. Add water 1 tablespoon at a time until smooth. To store, cover with plastic wrap touching the surface for up to 1 week.

Layer undecorated reindeer between sheets of waxed paper in an airtight container; cover. Store at room temperature for 2 days or freeze for up to 1 month. Decorate before serving.