- Level: Easy
- Total: 1 hr 35 min
- Prep: 40 min
- Cook: 55 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 113
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 179 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 40 min
- Cook: 55 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 113
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 179 mg
Ingredients
Directions
- Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
- With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
- Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
- Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose.
