REINDEER GINGERBREAD COOKIES RECIPES

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.

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.