Chocolate Reindeer Cookies

ChocolateReindeer Cookies

Makes5 Dozen

1 Cups Packed Brown Sugar

Cup Butter, Cubed

2 Tablespoons Water

2 Cups (12 Ounces) SemisweetChocolate Chips

2 Eggs

Teaspoon Almond Extract

2 Cups All-Purpose Flour

1 Teaspoons Baking Soda

Teaspoon Salt

Miniature Pretzels

Red Shoestring Licorice, Cut Into1-Inch Pieces

1 Can Chocolate Frosting (16Ounces)

M&M;’s Miniature Baking Bits,Cherry Sour Balls, and Nonpareil-Coated Chocolate Candies

In a large saucepan over low heat, cook the brown sugar, butter and water until butter is melted. Remove from the heat; stir in chocolate chips until smooth. Cool for 5 minutes. Stir in eggs and extract. Combine the flour, baking soda and salt; fold into chocolate mixture.
Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen cookie dough: Place dough balls 2 inches apart on greased baking sheets. Bake at 350F for 13-15 minutes or until surface cracks. Remove to wire racks to cool.
Meanwhile, cut rounded sides from each pretzel. Make a 3/4-inch cut in each licorice piece.
Working with a few cookies at a time, frost cookie and position pretzels for antlers, M&M;’s for eyes and a sour ball for the nose. Shape licorice for the mouth; place on cookie. Add nonpareil candies for a collar.

Recipe & Photo Credit: Taste of Home