HERSHEY'S™ KISSES™ REINDEER SUGAR COOKIES
These cute reindeer cookies will be flying off holiday dessert platters.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough in half; shape into flattened squares. Wrap each flattened square in plastic wrap; refrigerate about 15 minutes or until dough is firm and cold, yet pliable.
- Take out one half of dough from refrigerator, and unwrap. On work surface sprinkled generously with flour, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread boy cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 6 to 8 minutes or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
- Turn each cookie so head is pointed down to look like a reindeer face. Using knife, spread slightly less than 2 teaspoons frosting over cookie. Attach 2 candy eyeballs and 1 milk chocolate for nose. Decorate with gel icing to look like antlers on each cookie. Sprinkle with candy sprinkles. Let stand until set.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 29 g, TransFat 0 g
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