Rudolph’s Christmas Sugar Cookies

by:  Tami Forbes              2009

Bake at 350

Makes 1 1/2 dozen

• 1  16.5 oz. package refrigerated sugar cookie dough
• 36 pretzel twists
• 36 semisweet chocolate chip morsels
• 18 red hot cinnamon candies

Freeze dough 15 minutes.  Roll dough on a floured surface to 14/” thickness.  Cut with 3″ cutter and place 2″ apart on ungreased baking sheets.  Using thumb and forefinger, pinch sides about 2/3 of the way down to shape face. 

Break curved sides away of each pretzel to form antlers.  Press bottom of antlers on top of each reindeer face.

Bake at 350 according to package directions.  Remove from oven.

Press 2 chocolate chips for the eyes and 1 red cinnamon candy for the nose.

Let cool 1 minute on baking sheets.  Remove to wire racks.

Cool 20 minutes or until completely cool.