Friday, December 9, 2011

Rudolph Cookies

Prep Time: 40 Min
Total Time: 55 Min  
Makes: 32 cookies


1 Tub of Nestle gingerbread cookie Dough
(You can also use Pillsbury refrigerated cookie dough gingerbread or peanut butter )  
small pretzel twists
semisweet chocolate chips (about 1/4 cup)
candied cherries, cut in half, if desired


1.  Heat oven to 350°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. Store between sheets of waxed paper in tightly covered container.
Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.

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