COOKIES CHILDREN STORE RECIPES

Steps:

• Heat oven to 400°F.
• Combine sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining ingredients except sprinkles; beat at low speed, scraping bowl often, until well mixed.
• Shape dough into 1-inch balls. Roll in sprinkles. Place, 2 inches apart, onto ungreased cookie sheets. Flatten slightly with bottom of glass. Bake 6-8 minutes or until edges are lightly browned. Cool completely. Store in airtight container at room temperature.

Steps:

• In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• With hands, shape cookie dough into 8-inch log. Shape into triangle-shaped log. Place in freezer 45 minutes or in refrigerator 1 to 2 hours until firm.
• Heat oven to 350°F. With thin sharp knife, cut dough into 30 (1/4-inch) slices. On ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
• Bake 8 to 10 minutes or until set and light golden brown. While warm, lightly press 2 chocolate chips into each cookie for eyes and gumdrop for nose. Cool 3 minutes; remove from cookie sheets to cooling racks. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.