Frosted Reindeer Cookies

These reindeer cookies will be ready in a flash — just shape the cookie dough into a triangle log and slice.

Ingredients

1 pkg (510 g) Pillsbury* Refrigerated Sugar Cookies
1/4 cup (50 mL) flour
1 tub (450 g) Betty Crocker* Creamy Deluxe Frosting (any white or vanilla variety)
64 small pretzel twists
64 semi-sweet chocolate chips (about 1/4 cup/50 mL)
16 gumdrops, cut in half

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1

Heat oven to 350°F (180°C). In large bowl, break up cookie dough; work flour into dough until well blended. 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 (6 mm) thick) triangular slices; place 2-inches (5 cm) apart on ungreased baking sheet.
3

Bake 7 to 11 minutes or until set. Cool 1 minute; remove from baking sheet to cooling rack. Cool completely, about 15 minutes.
4

Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.