Gingerbread Reindeer Cookies
1 package Betty Crocker® gingerbread cake and cookie mix
1/3 cup lukewarm water
28 small pretzel twists
1 small bag of M&M's
56 semi-sweet chocolate chips
1.Mix gingerbread mix (dry) and lukewarm water until dough forms.
2.Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long. Close ends of plastic wrap; refrigerate at least 2 hours.
3.Then cut each of the pretzel twists in half(1 twist will make 2 antlers). Also count out the 56 chocolate chips and the 28 M&M's. (I suggest putting them out on a plate so that you can put them on the cookies as soon as they come out of the oven!)
4.Preheat oven to 400 F.
5.Once the dough has been in the fridge long enough, unwrap the log and slice into 28 cookies. Place them on a cookie sheet lined with parchment paper or tinfoil about 2 inches apart.
6.Stick the pretzels in the cookie dough as the "antlers" and then bake for 6 to 8 min. or until edges are firm.
7.Let cool for 1 minute, then put an M&M as the nose and 2 chocolate chips that will be the eyes!
8.All done; enjoy!! (Great project for kids!)